This mozzarella, sun-dried tomato, & spinach stuffed chicken recipe is one to add to your cook book. It is moist, cheesy, flavorful, and incredibly quick and easy! It is the perfect main dish to make if you’re having friends over for dinner because it tastes delicious, goes with most any side dish, and requires little time to make (so you’ll still have time to pick up your house before your guests arrive!).
So let’s get started. First, rinse the boneless, skinless chicken breasts. Then slice each chicken breast lengthwise so they open up like a mouth. Be careful not to cut all the way through the chicken breast.
Then take your favorite Italian dressing (I use Brianna’s Real French Vinaigrette Dressing because it tastes amazing and is EASY) and coat the inside of the chicken. I have tried similar recipes that require you to make your own Italian dressing, but none of them quite compare to the excellent flavor of Brianna’s Vinaigrette. Plus, this way saves precious time.
If you plan ahead for this meal, I would actually just marinate the chicken breasts in the vinaigrette for a couple hours and that will add even more flavor and tenderness to the chicken. And that way you can just skip the coating of the chicken altogether.
Next, stuff the chicken (not too full – make sure the chicken can still close) with a light layer of sun-dried tomatoes, a slice of mozzarella cheese, and then several leaves of spinach.
Close the chicken with a couple toothpicks inserted diagonally to keep all the yummy stuff inside.
Next, heat a teaspoon or so of olive oil to a skillet on medium heat and cook each chicken breast for 1 1/2 to 2 minutes on each side, or until lightly browned.
Place the stuffed chicken breasts on a baking sheet and bake at 350 degrees for 15 minutes or until the chicken is cooked all the way through. In this case, I made 6 chicken breasts since we were having company over for dinner, so I baked these for 20 minutes. It’s okay if the cheese starts to ooze out a bit.
I served this stuffed chicken dish with a dill potato salad and a garlic ciabatta loaf. However, this meal is quite versatile and would be great with any green salad, roasted vegetable side, a quinoa salad, and/or any bread your prefer.
Let me know if you make this stuffed chicken recipe and leave a comment with your thoughts!
Mozzarella, Sun-dried Tomato, & Spinach Stuffed Chicken
This chicken recipe is quick and easy, and has a great blend of flavors that will please any palate.
- 2 6oz chicken breasts, boneless, skinless
- 1/2 cup sun-dried tomatoes
- 4 slices mozzarella cheese (or any cheese you prefer)
- 2 oz spinach (just a small handful will do)
- 1/2 cup Italian vinaigrette (I use Brianna's Real French Vinaigrette)
- 1 teaspoon olive oil
- 4 toothpicks
Marinate chicken breast in your favorite Italian vinaigrette dressing for 1 hour or up to 4 hours.
Preheat oven to 350 degrees. Rinse chicken breasts and pat dry. Cut each breast lengthwise so it has a flap that opens up like a mouth. Be careful not to cut all the way through the back side.
Place a layer of sun-dried tomatoes inside the chicken breast. Then layer a slice or two of cheese. Then add several spinach leaves. Make sure you can still close the chicken breast somewhat.
Take two toothpicks and insert them diagonally in the chicken breast at the edge of the open flap in order to keep all the good stuff inside.
Heat oil in a skillet and cook the chicken for 1 1/2 - 2 minutes on each side or until lightly brown.
Place the chicken on a baking sheet and back in the oven for about 15 minutes or until the chicken is cooked all the way through.