Tuscan Stuffed Chicken Recipe
4 boneless, skinless chicken breasts 1 cup sun-dried tomatoes, chopped 1 cup spinach, chopped 1 cup mozzarella cheese, shredded 2 cloves garlic, minced 1 teaspoon Italian seasoning
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Salt and pepper to taste 2 tablespoons olive oil 1 cup chicken broth 1/2 cup heavy cream 1/4 cup grated Parmesan cheese
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Prep Chicken: Preheat oven to 375°F (190°C). Cut a pocket in each chicken breast.
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Make Filling: Mix sun-dried tomatoes, spinach, mozzarella, garlic, Italian seasoning, salt, and pepper.
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Stuff Chicken: Fill each chicken breast pocket with the mixture.
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Sear Chicken: Heat olive oil in a skillet over medium heat. Sear chicken breasts until golden brown, about 3-4 minutes per side.
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Bake Chicken: Transfer chicken to a baking dish. Bake for 20-25 minutes until cooked through.
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Make Sauce: In the same skillet, add chicken broth, heavy cream, and Parmesan cheese. Simmer until thickened, about 5 minutes. Serve: Pour sauce over the baked chicken and serve.
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