Tuscan Stuffed Chicken
Tuscan Stuffed Chicken is stuffed with a creamy filling made from cream cheese, Parmesan cheese, spinach, and sun-dried tomatoes. So much great flavor!
frozen spinach, defrosted and squeezed dry
sliced sun-dried tomatoes packed in oil
shredded mozzarella cheese
shredded Parmesan cheese
boneless skinless chicken breasts
salt and pepper
oil from sun-dried tomato jar
In a medium bowl stir together cream cheese, spinach, sun-dried tomatoes, garlic powder, mozzarella cheese, Parmesan cheese, and Italian seasoning until evenly mixed. Set aside.
Cut a pocket in each chicken breast. Sprinkle the outside of the chicken and inside the pocket with salt and pepper.
Sprinkle the outside of the chicken with paprika.
Stuff each pocket with cream cheese mixture. Secure each opening with a few toothpicks.
Preheat the oven to 375 degrees.
Heat the olive oil and sun-dried tomato oil in an oven-proof skillet. (Either cast iron or stainless steel work well for this.)
Add chicken breasts and cook until golden brown on the bottom. Flip over and cook until browned on the other side.
Transfer skillet to oven and cook another 8 to 10 minutes or until chicken is cooked through.
If you don't have an oven-proof skillet, transfer the chicken to a baking dish to put it in the oven.