Spinach and Tomato Stuffed Chicken Breast. And when this Sun Dried Tomato, Spinach and Cheese Stuffed Chicken from Yammie's Noshery came across my radar, I jumped on it straight away. Spinach stuffed chicken breasts are low carb and so easy to make! The cream cheese and Parmesan add a ton of flavor to this.
Again, you don't want to have Runny Spinach and Tomato Stuffed Chicken Breasts. Roll up the chicken, spoon any extra spinach tomato mixture around the stuffed chicken. Make tomato sauce for topping while baking. You can cook Spinach and Tomato Stuffed Chicken Breast using 10 ingredients and 5 steps. Here is how you cook it.
Ingredients of Spinach and Tomato Stuffed Chicken Breast
- You need 10 oz of box Frozen Spinach.
- It's 1 tbsp of EVOO.
- You need 1 of Tomato, diced (can sub 15oz can drained diced tomatoes).
- It's 4 of Garlic Cloves, crushed.
- You need of Sprinkles of Dried Basil, Salt and Pepper.
- Prepare 1 1/3 lbs of boneless, skinless Chicken Breasts.
- Prepare 1 c of shredded Mozzarella Cheese.
- You need 6 oz of can Tomato Paste.
- It's 1 tsp of Italian Seasoning.
- You need of Rice as side dish.
Season the chicken breast with your choice of seasonings. Open the chicken breast and, on one side, layer spinach, tomato slices, and feta cheese. Fold the chicken breast like a sandwich and use toothpicks to hold the chicken breast closed. This is a spicier version of spinach stuffed chicken breasts.
Spinach and Tomato Stuffed Chicken Breast instructions
- Cook the spinach as directed on the package and drain really well.
- In a large skillet, add the olive oil, well drained spinach, diced tomato and crushed garlic. Add a few sprinkles of basil and salt and pepper. Saute for 5-7 minutes, or until fairly dry and liquid has steamed off..
- Preheat oven to 375 F. Pound out the chicken breasts and place into a slightly greased baking dish. Spoon the spinach and tomato mixture into the chicken breasts. Top with some shredded mozzarella cheese and roll up. Repeat for all the chicken breasts. Spoon any remaining spinach around the chicken in the baking dish. Bake for 45-50 minutes, or until cooked through..
- Make a red sauce by adding the tomato paste and 2 1/2 cans worth of water into a small saucepan. Whisk and add some Italian seasonings and let simmer over low heat until the chicken is finished baking. Spoon the sauce over the chicken pieces once done..
- Serve with rice, gluten free dinner rolls or toast.
They are both tender and delicious, and they look good too. Roll up chicken to enclose the spinach, then wrap each chicken breast with two slices of bacon. Secure with toothpicks, and arrange in a shallow baking dish. Spinach And Mozzarella Stuffed Chicken Breast Recipes. Chicken With Sundried Tomatoes And Spinach Recipes.