Ingredients and Weight:
- Chicken Breast: 8 pieces (12 oz each)
- Sundried Tomatoes: 1 cup, chopped
- Spinach: 1 cup, chopped
- Parmesan Cheese: 1/2 cup, grated
- Ricotta Cheese: 1/4 cup
- Breadcrumbs: 1/4 cup
- Egg: 1, beaten
- Olive Oil: 2 tbsp
- Salt and Pepper: to taste
Preparation Time:
15 minutes
Cooking Time:
30-35 minutes
Difficulty Level:
2 (Medium)
Preparation Method Steps:
- Preheat oven to 375°F (190°C).
- Use a sharp knife to make a deep pocket in the side of each chicken breast.
- In a bowl, combine the sundried tomatoes, spinach, Parmesan cheese, ricotta cheese, breadcrumbs, egg, salt, and pepper. Mix well.
- Stuff the filling into the chicken pockets.
- Heat olive oil in a large skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes per side, or until golden brown.
- Transfer the chicken to a baking dish and bake for 10-12 minutes, or until cooked through and no longer pink on the inside.
Nutritional Information:
Per serving:
- Calories: 260
- Protein: 35g
- Carbohydrates: 20g
- Fat: 10g
Dish Characteristics:
- Succulent and juicy chicken
- Flavorful and savory stuffing
- Easy to prepare and cook
- Perfect for a special occasion dinner
User Comments:
- "This dish is absolutely delicious! The chicken is so tender and the stuffing is so flavorful."
- "I love how easy it is to make. It's perfect for a weeknight meal."
- "The stuffed chicken breasts made a stunning presentation for my guests."
- "I added some extra spices to the stuffing to give it a bit more kick."
Special Precautions and Tips:
- Make sure to cook the chicken to an internal temperature of 165°F (74°C) as measured by a meat thermometer to ensure it is safe to eat.
- If you don't have sundried tomatoes, you can substitute with 1/2 cup of finely chopped fresh tomatoes.
- To make the dish ahead of time, cook the chicken breasts and let them cool completely. Refrigerate for up to 3 days. Reheat in the oven at 350°F (177°C) for 10-15 minutes before serving.
