Stuffed Chicken Breast with Sun-Dried Tomato and Goat Cheese
Stuffed Chicken Breast with Sun-Dried Tomato and Goat Cheese is a Mediterranean recipe of medium difficulty, ready in about 40 minutes and enough for 2 servings. Chicken breast, goat cheese and sun-dried tomatoes carry the flavour. The cooking is mostly baking and searing. It is gluten-free. With 42 g of protein per serving (about 480 calories), it is a filling option.
- Total time
- 40 min
- Servings
- 2
- Difficulty
- Medium
- Calories
- 480 kcal
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Ingredients
For 2 servings
- 2chicken breasts
- 80 ggoat cheese
- 50 gsun-dried tomatoes
- 60 gfresh spinach
- 2 clovesgarlic
- 6 leavesfresh basil
- 2 tbspolive oil
- 1 pinchsalt
- 1 pinchblack pepper
Instructions
- Preheat oven to 190C (375F). Wilt the fresh spinach in a pan with a little olive oil and minced garlic. Squeeze out excess moisture and roughly chop.
- Mix crumbled goat cheese with chopped sun-dried tomatoes, wilted spinach, and torn fresh basil leaves to make the filling.
- Cut a deep horizontal pocket into each chicken breast. Stuff with the filling and secure with toothpicks. Season the outside with salt and black pepper.
- Sear the stuffed chicken in remaining olive oil over medium-high heat for 3 minutes per side. Transfer to the oven and bake for 18-20 minutes until cooked through. Rest 5 minutes before slicing.
Nutrition per serving
- Calories
- 480 kcal
- Protein
- 42 g
- Fat
- 26 g
- Carbs
- 14 g
Approximate values for one serving.
About this recipe
- Cuisine: Mediterranean
- Diet: gluten-free
- In cookbook: Date Night In
