Stuffed Chicken Breast (No Cheese)
A flavorful and juicy stuffed chicken breast recipe without cheese, filled with spinach, sun-dried tomatoes, and garlic for a delicious and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4
Ingredients
4 boneless, skinless chicken breasts
1 cup fresh spinach, chopped
1/3 cup sun-dried tomatoes, chopped
2 cloves garlic, minced
1/4 cup finely chopped onion
2 tablespoons olive oil, divided
1 teaspoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup low sodium chicken broth
Instructions
Preheat the oven to 375°F (190°C).
Using a sharp knife, carefully cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
In a medium bowl, combine the chopped spinach, sun-dried tomatoes, minced garlic, and chopped onion.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the spinach mixture and sauté for 2-3 minutes until the spinach is wilted and onions are softened. Remove from heat and set aside.
Stuff each chicken breast pocket with an equal amount of the spinach and sun-dried tomato mixture, pressing gently to fill the cavity.
Rub the outside of each stuffed chicken breast with the remaining 1 tablespoon of olive oil. Sprinkle the Italian seasoning, salt, and black pepper evenly over all sides.
Place the stuffed chicken breasts in a baking dish and pour the chicken broth into the bottom of the dish.
Bake uncovered for 25-30 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Remove from the oven and let rest for 5 minutes before serving.