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Stuffed Chicken Breast With Veggies and Sun-Dried Tomato

5.0(9)

The multiple flavors in the stuffing blend well together and keep the breast moist and tender. My favorite chicken recipe--goes great with steamed asparagus and steamed potato.

by bggio·published 2007-06-21

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Chicken Breast

Servings

6 serving(s)

Total time

50 min

prep 30 min

Calories / serving

456 kcal

Ingredients (12)

serves

6 chicken breastschicken-breast
8 ounces spinach, choppedspinach
8 ounces feta cheesefeta
8 sun-dried tomatoestomato
6 large fresh basil leaves, fresh and large slicedbasil
8 ounces mushrooms, slicedmushroom
1 red pepper, choppedbell-pepper
1 onion, choppedonion
4 garlic cloves, choppedgarlic
3 tablespoons olive oilolive-oil
salt and peppersalt-and-pepper
butter, for greasing panbutter

Instructions (8 steps)

01Preheat oven to 350 degrees.
02Slice the chicken breast in half not going all the way through and spread open, lightly tap down flat with mallet.
03Salt and pepper breast on both sides to taste.
04Heat olive oil in a frying pan and add onion, pepper, 3 garlic cloves, mushrooms and sauté until mushrooms and onions soften.

05Now add spinach and basil leaves until spinach softens.

06Remove combination from frying pan and place in a bowl to add the feta cheese, the last garlic clove, salt and pepper to taste; mix completely.

07Place equal amounts of mixture on the breast and roll the breast. Secure with toothpick or string.

08Grease a cookie sheet with butter (any pan will do) and place in the oven for 20-25 minutes.

Nutrition (per serving)

Calories: 456 kcal
Protein: 39 g
Fat: 29 g
Saturated fat: 11 g
Carbs: 9 g
Fiber: 2 g
Sugar: 5 g
Sodium: 629 mg
Cholesterol: 129 mg

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Rich recipe — supports nutrition-aware planning.