Stuffed Baked Chicken Breast
This Stuffed Baked Chicken Breast recipe, is going to be a new family favourite. The spinach, semi-sundried tomatoes, and cheese stuffing add a ton of flavour that keeps the breast moist and tender. It's the 30-minute meal you'll be going back to, time and time again. Let's begin!
This is one of those recipes that you will go back to make time and time again. Watch my video and see how easy it is to make.
Watch How to Make It
Helpful Tips
INGREDIENTS AND VARIATIONS
Dairy-Free - Let's address the fact that these recipes are seen as impossible to make dairy-free. When I cooked this for my family, I also cooked at the same time a separate stuffed breast for myself (as I am now officially dairy-free). I simply replaced the cream cheese and mozzarella cheese with dairy-free alternatives. This is my favourite brand to use (link below) as it is also soy-free, but feel free to find a brand that suits your taste buds. And yes, it turned out exactly the same and just as delicious!
Mozzarella alternative:
Cream Cheese alternative:
Herbs and Garlic - I have taken a shortcut and used the Gourmet Garden Cold Paste Italian Herbs and Garlic but if you prefer to use fresh herbs, this is easily swapped. During the winter months when I am unable to grow a variety of herbs in my garden, I just find these paste alternatives handy and cost-effective.
Chicken - Chicken breast is used for this recipe as it has lower fat content than thigh fillets, plus it is large and thick enough to create a pocket for the stuffing. If you are concerned that you have overstuffed each breast, use a toothpick to secure it in place.
Semi-sundried Tomatoes - whenever a recipe calls for sundried tomatoes, I always prefer the semi-sundried version. They are more plump, juicy and tasty in my opinion. However, you can easily swap these for sundried if you prefer.
What to serve alongside this recipe
Steamed rice, quinoa or gluten-free couscous.
Baked or steamed vegetables.
Roasted carrots and green beans
Mashed potatoes
Sauteed garlic mushrooms
How to Make this Recipe
Using a sharp knife, create a "pocket" on the inside of the chicken breast. Season well.
Combine the chicken stuffing ingredients and stuff that cheesy goodness into each pocket. If you are concerned that you have overstuffed each breast, use a toothpick to secure it in place.
Combine the olive oil sauce and pour over the top. Bake.
Add to the tray the tomatoes and olives and bake a second time.
Serve and enjoy!
Other Chicken Recipes
Chicken and Cheese Bake
Yoghurt Braised Chicken with Chickpea Salad
Satay Chicken with Manuka Honey
Chicken and Halloumi Tray Bake
Easy Chicken Curry Soup
Chicken Provençal with Olives and Artichokes
And now it’s time to start cooking! As always, if you make any of my recipes, I would love to hear your feedback. Don’t forget to save it on your Pinterest board as well! I have a board named CreateCookShare that you can follow and save. Can’t wait to hear from you!
Happy Cooking, Margaret x
Stuffed Baked Chicken Breast
Serves 4
Prep: 10
Cook: 30
INGREDIENTS
Chicken Stuffing:
4 medium-size chicken breasts
1 cup baby spinach, finely sliced (approx. 60g)
2/3 cup cream cheese (approx. 150g)
2/3 cup shredded mozzarella (approx. 100g)
1/3 cup semi-sundried tomatoes, cut into small pieces (approx. 80g)
2 tablespoons Gourmet Garden Italian Herbs Paste * (see below for alternative)
1 tablespoon Gourmet Garden Garlic Paste * (see below for alternative)
Sea salt and Pepper
*Alternatives
2 large garlic cloves, minced
1/3 cup fresh parsley, basil, and oregano, finely chopped (measure after chopping)
Sauce:
1/3 cup extra virgin olive oil
1 tsp paprika
1 tsp ground onion
1 tablespoon Italian Herbs Cold Blended Paste (or 2 tbs fresh herbs finely chopped)
To Serve:
1 punnet cherry or grape tomatoes
½ cup kalamata olives
Green onions, finely sliced
Steamed rice
METHOD
1. Arrange a baking pan with baking paper and preheat the oven to 220C fan-forced.
2. Combine cream cheese, Italian herbs, sun-dried tomatoes, baby spinach, mozzarella, and garlic paste in a bowl.
3. Slice the chicken breast across to create a pocket into each breast (being sure not to cut all the way through) and season all over with sea salt and pepper. Stuff the cream cheese mixture into each pocket. Place onto the baking pan.
4. Combine in another bowl the extra virgin olive oil, Italian herbs, paprika, and onion powder and drizzle over the top of the chicken breast.
5. Cover with foil and bake for 20 minutes, then uncover, scatter the tomatoes and olives to the pan and bake a further 10 minutes.
6. Sprinkle green onions over the top and serve with steamed rice or vegetables.
Have you tried this recipe?
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