Tender chicken stuffed with cream cheese, mozzarella, sundried tomatoes, and wilted spinach. This was love at first bite! The filling becomes super creamy and cheesy in the oven and it keeps the chicken breast really juicy. This is yummy and very easy to make!
Cheesy Sun dried Tomato Stuffed Chicken Breast
4 boneless skinless 1/2 chicken breast butterflied
1 cup panko
3 T olive oil
6 ounces cream cheese
1/2 cup sundried tomatoes slice into thin strips
1 clove of garlic minced
1/4 tsp. basil
1/8 tsp oregano
1/2 c shredded mozzarella
1/2 tsp. salt
1/4 tsp. pepper
Preheat oven to 400 F degrees. A baking sheet lined with a silpat or parchment paper or spray with non stick spray
Heat 1 tablespoon of olive oil in a large skillet. Add the spinach and allow to wilt, stirring. Remove to a bowl and set aside.
Put all the filling ingredients into a bowl with spinach and mix.
Fill each breast with equal amounts of filling and secure with a toothpick.
Dip each breast in cream and coat with the bread crumbs.
Place the breasts on the lined baking sheet and bake for 30-35 minutes until done. Juices will run clear.