This Tuscan inspired baked chicken is an incredibly simple yet wholesome meal. Sun-Dried Tomato Stuffed Tuscan Chicken Breasts are full of sun-dried tomato pesto, spinach, Italian cheeses and a blend of Italian spices. This Tuscan chicken is baked in the oven in a light spinach sauce.
Course:
Main Course
Cuisine:
Italian
Keyword:
Stuffed Tuscan Chicken
Servings: 4people
Author: Michelle
Ingredients
Tuscan Stuffed Chicken
3-4boneless chicken breasts
1/3cupsun-dried tomato pesto
1/2cupshredded cheese, Italian blend (I used a mix of parmesan and mozzarella)
2cupsfresh spinach
1/4tspblack pepper
1/2tspsalt
1tspdried Italian seasoning
1/4tspdried garlic powder
1/2tspfresh rosemary, finely chopped
2Tbspolive oil
Light Spinach Sauce
1/2cupunsalted chicken stock
1/4cupmilk (alternatively you can use heavy cream or half and half)
1/2tspgarlic powder
1-2cupsfresh spinach
a pinch salt & pepper
Instructions
Preheat oven to 375 degrees.
Place your chicken breasts of a flat surface. Using a sharp knife, cut a long pocket in each chicken breast, making sure not to slice all the way through the chicken.
Spoon about 1 1/2 Tbsps of sun-dried tomato pesto inside of each chicken breast. Place about 7-8 large spinach leaves and 2 Tbsp shredded cheese inside of each chicken breast.
Secure each chicken breast with toothpicks (I used 3 in each just to be safe).
Mix black pepper, salt, dried Italian seasoning, garlic powder and fresh rosemary together. Sprinkle the mixture evenly over each chicken breast.
Add oil to a large skillet (I used a cast iron skillet, but feel free to use any oven safe skillet). Sear each side of the chicken breast for about 1-2 minutes, or until lightly golden brown.
Turn off the heat.
Mix milk, chicken stock, garlic powder, salt and pepper together. Pour the mixture into the skillet, around the chicken. Add fresh spinach around each chicken breast. I used 1 cup of fresh spinach, but you can use more or less depending upon your preference.
Bake in the oven for about 18-20 minutes, or until chicken is cooked thoroughly (at 165 degrees Fahrenheit). Sprinkle with fresh rosemary, if desired.