Ingredients
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4,1
-
3/4,2/3
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3/4,2/3
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1/2,1
-
1
-
1/4
-
2
-
1
-
1
-
1/4
-
1
-
-
-
-
Directions
No boring chicken breasts here! I knew this spinach-tomato-feta mixture, inspired by my stuffed portobello recipe from the WW Air Fryer Cookbook, would be amazing stuffed in a chicken breast. This dish has flavor overload. Not to mention, its high in protein and low in carbs a filling meal in one! If you want, add a side salad. For more stuffed chicken recipes, try Roasted Red Pepper and Prosciutto Stuffed Chicken and Sun Dried Tomato and Cheese Stuffed Chicken Rollatini.,This chicken is packed with delicious Italian ingredients:,Veggies: Sun dried tomatoes, spinach, shallots, and garlic,Cheese: Feta and Parmesan,Herbs: Basil and oregano,Staples: Panko, salt, and olive oil,After you slice a pocket into the sides of the chicken breasts, put cup of the veggie/cheese mixture into each piece. If needed, you can use a toothpick to keep the chicken together.,Look for organic chicken, which typically has smaller breasts.,Be careful not to cut your chicken breast all the way through.,Chop your ingredients small so they can all fit inside the chicken.,If you dont have an oven-safe or cast iron skillet, sear the chicken in a skillet first, and then transfer to an oven-safe dish.,Refrigerate leftovers for up to four days.
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Steps
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1
Done
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Use a Sharp Knife to Slice a Pocket Into the Sides of Each Chicken Breast Make Sure You Don't Cut All the Way Through, Just Enough to Create a Place For the Spinachmixture to Go, |
|
2
Done
|
Season Both Sides of Each Chicken Breast With 3/4 Teaspoon Salt, Paprika and Garlic Powder. Set Aside. |
|
3
Done
|
in a Medium Bowl Combine the Sun Dried Tomatoes, Spinach, Feta Cheese, Shallots, Garlic, Basil, Panko, Oregano, Parmesan Cheese, Salt and 1/2tablespoon Olive Oil., |
|
4
Done
|
Mix Well and Set Aside. |
|
5
Done
|
Divide Spinach Mixture Between the Chicken Breasts and Stuff Into Each, About 3/4 Cup Each. If Needed, You Can Usetoothpicks to Close Chicken Breast. |
|
6
Done
|
Heat a Large, Oven-Safe or Cast Iron Skillet Over Medium Heat. |
|
7
Done
|
Add the Remaining Oil and Once Hot, Sear the Chicken Breasts on Each Side For About 2 to 3 Minutes, Untilbrowned. |
|
8
Done
|
Transfer Skillet to Oven and Finish Cooking 12 to 15 Minutes, Until Chicken Reaches 165 Degrees F. |
|
9
Done
|
Remove from Oven and Tent With Foil For 5 Minutes Before Eating. |
