Tuesday, March 20, 2018

Quick & Easy Caprese Stuffed Chicken

We're trying to eat a little lighter, a little more healthy but with flavor.  After looking around and combining a few recipes I came up with this easy, quick and flavorful dish.  Julie asked me to put it into the rotation...that's big!

Total Time:  0:40/Prep:  0:20/Serves:  4

4 boneless skinless chicken breasts
2 c. baby spinach
½ c. sundried tomatoes, thinly sliced
½ c. Ricotta Cheese
¼ c. Fresh Basil leaves – julienned
½ tsp. garlic pepper/powder
4 slices mozzarella
1½ Tbsp. Italian seasoning
Kosher salt
Freshly ground black pepper
½ jar Marinara Sauce
¼ c. freshly grated Parmesan

1. Preheat oven to 400°F. On a clean work surface, cut a pocket into each chicken breast.
2. Mix Ricotta, half of the Basil and the garlic pepper in a bowl.
3. Stuff each breast with Ricotta mixture, spinach, sundried tomatoes, and mozzarella.  Secure with toothpicks.  Season with Italian seasoning, salt, and pepper.
4. In a large oven-safe skillet over medium-high heat, heat oil.  Sear chicken until golden, 4 minutes per side, then transfer to the oven and cook until no longer pink, 15 minutes.
5. Remove chicken to a plate and keep warm.
6. On stovetop, add Marinara, remaining Basil and parmesan to pan juices and whisk over medium-high heat until well combined.
3. Remove toothpicks from chicken and serve with pan juice sauce.

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