Sun Dried Tomato, Spinach & Cheese Stuffed Chicken Breast

• Gluten free

• Meat

  • 2 Chicken breasts (6oz/180g, small

• Produce

  • 1 Handful Spinach, leaves
  • 1/2 cup Sun dried tomato

• Condiments

  • 1 tbsp Dijon mustard
  • 1 tbsp White wine vinegar or lemon juice

• Baking & Spices

  • 1/2 tsp Italian mixed her and red pepper flakes
  • 1 Salt & pepper
  • 1/2 tsp Sugar

• Oils & Vinegars

  • 4 tsp Olive oil

• Dairy

  • 4 slices Mozzarella cheese

Found on recipetineats.com

Description

Directions

• Preheat oven to 180C/350F.
• Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
• Cut a pocket into each chicken breast, taking care not to cut all the way though.
• Coat the chicken (inside and out) with the Italian Dressing.
• Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
• Seal with toothpicks (just stick them in on the diagonal - see photo in post).
• Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
• Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

Nutrition