Baby Spinach Stuffed Chicken Breasts

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Makes: 6-8 servings
Free of: gluten and all top allergens

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Ingredients

  • 6 boneless chicken breasts
  • 2 bags baby spinach, pre-washed
  • 1⁄2 cup (125 g) sun-dried tomatoes [if sulfite sensitive, use oven-roasted tomatoes]
  • 1⁄2 cup (125 mL) dairy-free soft cheese alternative or goat cheese
  • 2 tbsp fresh thyme, chopped
  • 2 tbsp canola oil
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 375°F.
  2. In a small bowl, re-hydrate sun-dried tomatoes in enough hot water to cover. Leave for 15 minutes. (Skip if using sun-drieds packed in oil, or oven-roasted.)
  3. Wash and dry chicken breasts. Season well with salt and pepper on both sides.
  4. Drain sun-dried tomatoes and slice thinly. Combine with goat cheese (or alternative), thyme, salt and pepper. Set aside.
  5. In a sauté pan, heat 2 tbsp water to simmer. Add spinach, cover and remove from heat. Cool spinach, drain and chop. Combine with cheese-tomato mixture.
  6. To stuff breasts, use a small, sharp knife. Carefully slide blade two-thirds deep into the thickest end of the breast, to create a pocket. Using a piping bag or a small spoon, insert one-sixth of cheese filling into each pocket. Leave room for pocket to close. Don’t overstuff.
  7. In a sauté pan, heat canola oil over medium heat. Sear chicken breasts on both sides until golden brown.
  8. Place breasts on a baking sheet. Roast in oven 12-15 minutes, until cooked.