Happy Sunday everyone! Made this delicious Cheesy Sundried Tomato Stuffed Chicken recipe for the family and I think you are going to love it. It’s easy and very tasty. It’s the perfect dish to make at anytime for lunch or dinner.
HOW TO MAKE CHEESY SUNDRIED TOMATO STUFFED CHICKEN:
HOW TO MAKE CHEESY SUNDRIED TOMATO STUFFED CHICKEN:First prepare the stuffing ingredients. In a bowl, combine the mozzarella cheese, cream cheese, cranberries, basil, black pepper, and sundried tomatoes (slice into smaller pieces if they are too big and use oil the packed ones).
Prepare the chicken breast. Try choosing medium or small sized chicken breast when you buy your chicken breasts. Slice the chicken breast horizontally in middle but not all the way through, still leaving the two pieces attach to each other. Open to lay flat. I have demonstrated all the steps in the photo for you. Season with some salt, pepper, paprika and some sort of herbs. You can using some Italian season or dry oregano. If you use an Italian seasoning with salt, do not add salt to it when you season it. I like using salt free seasonings this way I add as much salt as I like on the side. Sometimes certain seasoning are too salty.
Place a layer of fresh spinach on one side of the chicken and then place the stuffing on top. Do not over stuff so you don’t have the stuffing coming out of the chicken. You need just enough to close up the chicken without any extra stuffing coming out of the side. For the outside, I made a marinade using some of the sundried tomatoes oil, garlic, chili flakes, paprika, lemon juice, black pepper and onion powder. Secure the edges with toothpick.
COOKING THE CHEESY SUNDRIED TOMATO STUFFED CHICKEN:
In a oven safe skillet, heat up 2 tbsps. of vegetable oil, or any oil you prefer, and pan sear the chicken breasts on each side for 5 minutes. Add in some fresh garlic cloves and then into a preheated 400 degree oven to bake for 30 minutes. Remove and allow a few minutes to cool and then serve. I love having this dish with a side of mash or steak potatoes. The chicken can be eaten the next day but I prefer you wrap it in an aluminum or parchment paper and heat it in the oven. I personally don’t heat up chicken in the microwave but if you don’t mind it you can do that as well.
As always, I hope you try and enjoy this Cheesy Sundried Tomato Stuffed Chicken recipe and don’t forget to leave a rating on my recipe card. Take a moment to share the recipe with friends and family if you liked it as well as tag me on your Instagram stories so I can re-share your delicious recreations! XoXo…
OTHER RECIPES YOU MAY LIKE:
Tomato and Burrata Spring Salad
Cheesy Sundried Tomato Stuffed Chicken
Ingredients
- 4 chicken breasts
- Handful of fresh Spinach
CHICKEN SEASONING:
- 1 tsp. paprika
- 1/2 tsp. salt
- 1/2 tsp. black pepper
- 1 tsp. onion powder
STUFFING:
- 3/4 cup cream cheese whipped
- 1 cup shredded mozzarella cheese
- 1/2 cup dried cranberries
- 1 tbsp. black pepper
- 1/4 cup fresh chopped basil
- 1/2 cup sundried tomato drained from oil
OUTER MARINADE:
- 1 tsp. Italian seasoning no salt added
- 1 tbsp. sundried tomato oil
- 1 tsp. onion powder
- 1/2 tsp. black pepper
- 1/2 tsp chili flakes
- 1 tbsp. minced garlic
- 1 tbsp. lemon juice
- 1/2 tsp. salt
Instructions
- First prepare the stuffing ingredients. In a bowl, combine the mozzarella cheese, cream cheese, cranberries, basil, black pepper, and sundried tomatoes.
- Prepare the chicken breast. Try choosing medium or small sized chicken breast when you buy your chicken breasts. Slice the chicken breast horizontally in middle but not all the way through, still leaving the two pieces attach to each other. Open to lay flat. I have demonstrated all the steps in the photo for you. Season with some salt, pepper, paprika and some sort of herb. You can using some Italian season or dry oregano. If you use an Italian seasoning with salt, do not add salt to it when you season it.
- Place a layer of fresh spinach on one side of the chicken and then place the stuffing on top. Do not over stuff so you don't have the stuffing coming out of the chicken. You need just enough to close up the chicken without any extra stuffing coming out of the side.
- Rub the chicken with the outside marinade. Secure the edges with toothpick.
- In a oven safe skillet, heat up 2 tbsps. of vegetable oil, or any oil you prefer, and pan sear the chicken breasts on each side for 5 minutes. Add in some fresh garlic cloves and then into a preheated 400 degree oven to bake for 30 minutes. Remove and allow a few minutes to cool and then serve.
- Serve with a side dish of mash or steak potatoes as well as veggies if you prefer that.
Nutrition
It looks like you have Parmesan cheese in the pictur but I don’t see it in the recipe?
Hi
It’s cream cheese but the whipped version. No parmesan cheese 🙂
What would you recommend in place of the cream cheese to make this dish lighter?
Hi Carrie!
It’s wouldn’t be the same if you replaced the cheese, but you can try using low fat cheese for both.
Any other option for dried cranberries because where i am from they are not readily available
Hi Sonal!
You can leave out the cranberries if you want and only use the sundried tomatoes.