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Vertical image of baked chicken breast stuffed with spinach, mozzarella cheese, and sun-dried tomatoes.

Sun Dried Tomato Stuffed Chicken Breast

Juicy chicken breasts stuffed with mozzarella, spinach, and sun-dried tomatoes, coated in a quick Italian herb mustard dressing, seared until golden, and baked until tender.
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Prep Time 15 minutes
Cook Time 20 minutes
rest time 3 minutes
Total Time 38 minutes
Servings: 2
Course: Dinner
Cuisine: italian-inspired
Calories: 440
Ingredients Equipment Method Nutrition Video Notes

Ingredients
  

For the Stuffed Chicken:
  • 2 small boneless skinless chicken breasts, about 6 ounces each (180 g each)
  • 1/2 cup oil-packed sun-dried tomatoes drained and sliced (70 g)
  • 4 slices mozzarella cheese 85 g
  • 1 packed handful fresh spinach leaves 30 g
  • 2 teaspoons olive oil 10 ml
For the Italian Dressing:
  • 1 tablespoon Dijon mustard 15 g
  • 1 tablespoon white wine vinegar or lemon juice 15 ml
  • 1/2 teaspoon granulated sugar 2 g
  • 2 teaspoons olive oil 10 ml
  • 1/2 teaspoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Whisk
  • Large skillet
  • Baking sheet or oven-safe skillet
  • Tongs
  • Meat thermometer
  • Toothpicks, optional

Method
 

  1. . Preheat the oven to 350°F (180°C). Lightly oil a baking sheet or use an oven-safe skillet.
  2. Whisk the Dijon mustard, vinegar, sugar, olive oil, Italian seasoning, red pepper flakes, salt, and black pepper in a bowl.
  3. Cut a deep horizontal pocket into each chicken breast, stopping before cutting all the way through.
  4. Coat the chicken inside and out with the Italian dressing.
  5. Fill each chicken breast with sun-dried tomatoes, mozzarella, and spinach. Fold closed and secure with toothpicks if needed.
  6. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 1 1/2 minutes per side until lightly golden.
  7. Transfer to the oven and bake for about 15 minutes, until the chicken reaches 165°F (74°C) in the thickest part.
  8. Rest for 3 minutes, remove toothpicks, then spoon the pan juices over the chicken before serving.

Nutrition

Calories: 440kcalCarbohydrates: 8gProtein: 48gFat: 23gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gCholesterol: 138mgSodium: 760mgPotassium: 650mgFiber: 2gSugar: 4gVitamin A: 2100IUVitamin C: 8mgCalcium: 260mgIron: 2mg

Notes

  • Use small chicken breasts for the best cooking time. Larger chicken breasts may need 18 to 20 minutes in the oven after searing.
  • Drain the sun-dried tomatoes well so the filling does not become oily.

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