Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken

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I originally found Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken  on the website Yammie's Noshery.  I have adapted it to be yeast free.  I always get excited when the pictures of the final product of a recipe look so good that you want to run to the grocery store, buy all of the ingredients, and make it that night for dinner!  That's what happened to me with this recipe.

Sun-dried Tomato, Spinach, and Cheese Stuffed Chicken--Makes 2 Large Servings

 Ingredients:

  • Two large chicken breasts
  • 3/4 cup Kraft Sun-dried Tomato Vinaigrette Dressing and Marinade (I used salt, pepper, and a tiny bit of olive oil instead.)
  • 1/2 cup sun-dried tomatoes (I buy them packed in olive oil.)
  • 1/2 cup roughly chopped spinach
  • 1/2 cup feta cheese (I used Trader Joes' Goat's Milk Cheese Medallions, marinated in herbs.)
  • 1/2 cup mozzarella cheese (I did not use this, but Follow Your Heart now makes a vegan mozzarella alternative cheese.  I will use this the next time I make this recipe.)
  • 2 teaspoons of olive oil
Directions:
  • Preheat your oven to 375°.
  • With a large sharp knife, cut open the chicken breasts, being careful not to cut all the way through.
  • Open the chicken breasts so that they lay flat.  Massage a bit of olive oil on the chicken breast, depending on the size.  Salt and pepper the chicken. (The sun-dried tomatoes contain olive oil, as well as the goat's milk cheese.)
  • Next you can layer the remaining ingredients.  I started with the sun-dried tomatoes, followed by the goat cheese, and then the spinach.
  • Fold the chicken breast over, and secure it with sturdy wooden toothpicks.  If some of the ingredients fall out, just tuck them back inside the breast.
  • Heat 2 teaspoons of olive oil in an ovenproof skillet.  (I used a cast iron skillet.) Sear the meat on each side for 1-1/2 minutes, or until the chicken is a golden color.
  • Next, place the cast iron skillet in the oven for 15-20 minutes, depending upon the size of the chicken breasts.  Be sure that the chicken center reaches 165 ° on a meat thermometer before removing them from the oven. Let the chicken rest for 3 minutes before serving.
     


Right out of the oven!

Trader Joe's Goat's Milk Cheese Medallions

Chicken breast after it is cut.

Added olive oil, salt, pepper, and sun-dried tomatoes

TJ's Goat's Milk Cheese Medallions!

Added Goat's Milk Cheese
Layered the spinach on top!
Ready to sear!

Ready to eat!

Yummy!

By the way, if you have never tried Trader Joe's Goat's Milk Cheese Medallions, go out now and buy them!  It is such a creamy goat's cheese.  It is marinated in olive and canola oil, as well as black pepper, thyme, and rosemary. (Note:  Canola oil is not advised on the Candida plan, just so you are warned.  You could use crumbled goat's cheese instead, and add sprinkles of thyme and rosemary.)  The goat cheese is packaged in discs that are easily broken apart.  This recipe would go well paired with asparagus and jasmine rice.  It is just a delicious meal!  It looks fancy, too!  But, it is simple to put together.  Enjoy!!

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