Monday, March 17, 2014

Spinach and Sundried Tomato Stuffed Chicken

The words "better-for-you" and "comfort food" don't seem like two things that would go together but this dish will make you think otherwise. The spinach mixture is super creamy thanks to the small amount of tangy goat cheese and fat free cream cheese. The extra special "bite" comes from the sweet sundried tomatoes that become plump and juicy when sautéed. Served over a bed of couscous, quinoa or rice, this meal will definitely become a family favorite!

Note: If you plan you making it during the week, it may be easier to stuff the chicken the night before and just pop it in the oven when you get home from work as it does take at least 45 minutes to cook.


This meal cost me $16.30 and took me about 1 hour to prepare.

1. Preheat oven to 350.

2. Heat oil over medium-high heat. Add shallot and garlic and cook until tender, about 2 minutes.

3. Add sundried tomato and cook for 1 minute.

4. Add baby spinach and chicken broth and cook until wilted. Transfer to a bowl.

5. Add goat cheese and cream cheese to the spinach mixture and stir to combine. Set aside.


6. Cut a pocket into each chicken breast and salt both sides with salt and pepper. Stuff each with 2-3 scoops of filling.

7. Spread any extra filling onto the bottom of a 13x9 baking dish and top with chicken breasts. Bake for 45 minutes or until an internal temperature of 165 is reached. Let rest for 5 minutes before slicing (I sliced mine in half).


8. To serve, place a small amount of the spinach mixture from the bottom of the pan onto each plate. Top with couscous and chicken.


Spinach and Sundried Tomato Stuffed Chicken
Serves 4

All you need:
1 tablespoon olive oil
1 shallot, minced
2 garlic cloves, minced
1 (3.5 oz.) bag sundried tomatoes
1 (10 oz.) bag baby spinach
1/4 cup chicken broth
2 oz. crumbled goat cheese
4 oz. fat free cream cheese
4 boneless, skinless chicken breasts
Couscous, for serving (optional)

All you do:
1. Preheat oven to 350.
2. Heat oil over medium-high heat. Add shallot and garlic and cook until tender, about 2 minutes.
3. Add sundried tomato and cook for 1 minute.
4. Add baby spinach and chicken broth and cook until wilted. Transfer to a bowl.
5. Add goat cheese and cream cheese to the spinach mixture and stir to combine. Set aside.
6. Cut a pocket into each chicken breast and salt both sides with salt and pepper. Stuff each with 2-3 scoops of filling.
7. Spread any extra filling onto the bottom of a 13x9 baking dish and top with chicken breasts. Bake for 45 minutes or until an internal temperature of 165 is reached. Let rest for 5 minutes before slicing (I sliced mine in half).
8. To serve, place a small amount of the spinach mixture from the bottom of the pan onto each plate. Top with couscous and chicken.

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