Sundried Tomato, Spinach, and Cheese Stuffed Chicken
Are you interested in trying a new and different kind of stuffed chicken?
One that takes its ingredients from the sunny shores of the Mediterranean with the subtle tastes of Italy and Greece? Legend has it that sundried tomatoes originated when the Italians began drying their tomatoes in the summer sun on the tile roofs of their homes. Greek feta is made from sheep’s milk, goat’s milk, or a combination of the two. Italian mozzarella was originally made from buffalo milk; and even though spinach originated in Persia, it made its way into Mediterranean cooking around 800 AD.
Now add these ingredients to tender chicken breasts, and you have a recipe with only six ingredients that is easy and quick to prepare. It is incredibly tasty and will please the palate of your most discerning gourmet as well as your starving kids. Not only that, it is healthy to a fault, so enjoy a meal in the Mediterranean style and think sunshine, family, and friends.
Sucrose and starch tolerance vary. Individuals may need to modify the recipe to meet personal diet goals.
- 2 large chicken breasts
- ¾ cup sugar-free, vinaigrette dressing (salt and pepper and olive oilalso work fine)
- ½ cup sundried tomatoes
- ½ cup roughly chopped spinach
- ½ cup feta cheese
- ½ cup mozzarella cheese
- Marinate the chicken breastsin the dressing for a few hours.
- With a sharp knife, carefully cut the chicken breasts like hot dog buns. Do not cut all the way through. Open the chicken breasts up and layer on the remaining ingredients. Stick a couple of toothpicks in near the opening to hold it all together.
- Heat a pan (preferably a cast-iron skillet), and sear the meat on both sides. Lower the heat and continue cooking the meat on the stove until it is done. If you’re using a cast-iron skillet, you can brown the chicken and then put the skillet in the oven at about 375ºF to finish cooking. If you don’t want to sear the meat, the dish can also be cooked in the oven on a baking sheet, but make sure the center reaches 165ºF.
Recipe from Yammie’s Noshery
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