Chicken Breasts Stuffed with Spinach and Sun Dried Tomatoes

This recipe is a variation of Gaida De Laurentis’ sun dried tomato stuffed pork chops. I make a bunch at a time then wrap them in stretchy plastic and freeze a bag full. We just pop a couple out and defrost for a quick meal.

Ingredients

• 6    boneless chicken breast halves
• 2    cloves garlic, chopped
• 1    package frozen chopped spinach, thawed and drained
• ¼ cup chopped sun dried tomatoes
• ¼  cup crumbled feta cheese or crumbly goats cheese
• ¼ cup of cream cheese
• 1  lemon for juice and slices  for garnish
• ¼ teaspoon dried thyme
• ¼ teaspoon fresh rosemary
•     Salt and pepper as desired

Directions

Warm the 2 tablespoons of olive oil in a medium saute pan over medium heat. Add the garlic and cook until fragrant, about 1 minute. Add the sun-dried tomatoes, spinach, salt, pepper, rosemary and thyme. Cook until combined, about 2 more minutes. Transfer the mixture to a medium bowl. Add the feta or goat cheese and the cream cheese. Stir to combine and put in fridge to chill.

Use a sharp knife to carefully cut a pocket into the thickest portion of the chicken breast halves. Stuff each pocket with 1/6th of the spinach, cheese and sun-dried tomato mixture. Close the chicken breast around the stuffing. Season the outside of the chicken breast with salt and pepper. Put the portions you want to freeze individually in plastic wrap – freeze.

Thaw out in fridge what you want to cook. When ready for cooking, put a couple of tablespoon of olive oil in a frying pan. Bring to medium hot. When oil is hot place breasts flat in pan and cook for 5 minutes. Carefully turn away from the stuffed pocket to the other side and cook 5 more minutes. Cover, turn off burner and let sit for 5 more minutes while you get the salad ready. Squeeze a little lemon juice on each breast half, garnish with lemon slices and serve.