Sun-dried Tomato & Spinach–stuffed Chicken

This dish is a savory and satisfying meal with tender chicken breasts stuffed with sun-dried tomatoes, spinach, and creamy cheese, baked to perfection and served with a side of roasted vegetables.

Instructions

1. 1

   Preheat oven to 375˚F (190˚C).

2. 2

   With a knife, carefully cut a slit in the side of the chicken making sure to not cut all the way through.

3. 3

   Season the chicken breasts with olive oil, pepper, and salt.

4. 4

   Stuff each chicken breast with a clove of garlic, half of the mozzarella, half of the sun-dried tomatoes, and 1 ounce (30g) of baby spinach. (You may use toothpicks to close the ingredients inside the chicken breasts if desired, just remember to remove them!)

5. 5

   In a cast-iron skillet, sear chicken on medium-high heat until all sides are browned.

6. 6

   Continue baking in oven for 15-20 minutes, or until internal temperature of the chicken reaches 165˚F (75˚C). Set aside.

7. 7

   Heat marinara and spinach in the cast-iron skillet on medium-high heat until spinach is wilted.

8. 8

   Serve chicken on top of whole wheat pasta and spinach marinara sauce.

9. 9

   Enjoy!

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