- Michele E Mathews Books
Sun-dried Tomato & Spinach Stuffed Tuscan Chicken
This "Tuscan"stuffed chicken is absolutely delicious. It has everything you need for an incredibly flavorful, decadent dish that is so tender and juicy that it explodes in your mouth with every bite! You're going to really like this one!
Here's how we do it, step by step!
4 boneless, skinless chicken breasts
1/2 cup chicken broth
4 tbsp chili garlic olive oil, divided
4 cups raw spinach, finely chopped
1 jar sun-dried tomatoes, finely chopped
1 lb mozzarella fresco, thickly sliced
2 tsp oregano, divided
2 tsp basil, divided
2 tsp garlic powder, divided
1 tsp kosher salt, divided
1 tsp black pepper, divided
1 tsp Tony Chacheres, divided
1 tsp poultry seasoning, divided
4 tbsp butter, sliced
Fresh Italian parsley, finely chopped to garnish
Red pepper flakes, to garnish
Preheat oven to 350 degrees. Spray a baking dish (with lid) with oil. Pour chicken broth into the bottom of the pan. Set aside.
On a cutting board, butterfly the chicken breasts with a sharp knife, 3/4 of the way through. (Be careful not to slice all the way through). Once opened flat, cover with saran wrap and gently pound the chicken with a mallet or rolling pin until flattened out evenly. Repeat with remaining chicken breasts.
Place chicken into prepared baking dish. Begin stuffing each breast, first with a layer of spinach, then tomatoes, then a layer of mozzarella. Stuff ingredients tightly into each breast. It's okay to overstuff!
Drizzle the insides with olive oil and sprinkle with 1/2 of the seasonings. Pull the top half of the chicken to cover stuffings. Repeat with remaining chicken breasts. Drizzle the tops of the chicken with olive oil and remaining seasonings. Top each breast with a pat of butter.
Cover with parchment paper, then the lid of the pan (or tin foil). Bake for 2 hours covered. After 2 hours, remove cover, baste chicken with drippings with a spoon, and cook uncovered for an additional 30 minutes.
This chicken can be served alone, with a side salad, over buttered mashed potatoes or even over wild rice, incorporating the liquid gold drippings from the bottom of the pan. Yum. Either way, you can't lose with this one. Tasty and a gorgeous presentation!