Spinach-Stuffed Chicken with Sun-Dried Tomatoes

If you’re looking for new recipes that are both tasty and healthy, you might want to try the spinach-stuffed chicken with sun-dried tomatoes.

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Alphabrain - Joe Rogan

What you will need are the following:

  • 2 tablespoons of butter, unsalted
  • Freshly ground pepper and salt
  • 4 large chicken breast halves, boneless with skin, and pounded to ¼” thickness
  • 2 tablespoons of all-purpose flour
  • ¼ cup of canned broth (low-sodium) or chicken stock
  • 1 ¼ lb of fresh spinach
  • 1 large clove of garlic, minced
  • ¼ cup of sun-dried tomatoes, oil-packed, drained, and sliced thinly lengthwise
  • 4 2 ½-by-1/2 inch sticks of Italian Fontina cheese
  • 2 tablespoons of olive oil
  • 1 tablespoon of fresh lemon juice

To cook this recipe, you will need to follow these steps:

  1. In a large nonreactive and ovenproof skillet, place half of your spinach. Cover it and let it cook over heat that is moderately high while turning it occasionally for 2 to 3 minutes or until they are wilted. Add the rest of the spinach and cook for 1 to 2 minutes more or until everything is wilted. Transfer the cooked spinach into a colander and rinse using cold water until the vegetable is cool. Squeeze them dry then chop them coarsely.
  2. Wipe the skillet and put it back over moderate-high heat. add a tablespoon of butter and garlic and cook while stirring until softened and they become fragrant for about 3 minutes. Add the spinach and season with pepper and salt. Stir for 3 minutes before transferring spinach into a bowl. Set it aside to cool. Add the sun-dried tomatoes and stir.
  3. Place your chicken with skin side down on a work surface. Spoon the spinach across each of the chicken breast then press the Fontina cheese into the mixture of spinach. Roll the breasts around the spinach and cheese stuffing and secure them with 2 toothpicks, smooth the skin over the chicken.
  4. You should preheat your oven to 400 degrees Fahrenheit. Add salt and pepper to your chicken rolls for flavoring and dust them with flour. In a skillet, heat the olive oil. Add your chicken rolls with the seams down and cook them over heat that is moderately-high. Turn the chicken until they are all brown or for about 8 minutes. Put the skillet into the oven to roast your chicken rolls for 15 minutes or until the juices of the chicken run clear and the cheese is already melted. Place your roasted chicken on a plate and remove the toothpick. Cover the plate loosely to retain warmth.
  5. In a small bowl that is heatproof, pour the dripping and remove the fat. Place the skillet over moderate heat. Add lemon juice, degreased drippings, and stock and bring them to a boil while scraping to remove any browned debris found in the bottom of your pan. Boil the liquid until it is reduced to 1/3 cup for about 4 to 5 minutes. Remove the skillet from heat and stir in a tablespoon of butter.
  6. Slice your chicken rolls crosswise about ½ inch thick. Arrange them on plates and spoon the sauce on top of them before serving.
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