byBeth Le Manach
2 Comments
byBeth Le Manach
2 Comments
This post may contain affiliate links.
Jump to Recipe
This stuffed chicken breast recipe is a delicious dinner idea for two when you want something easy but elegant. They are stuffed with gooey cheese, fresh baby spinach, and flavorful sundried tomatoes.
Sear them in a pan and then finish them off in the oven. This recipe also includes an easy pan sauce to spoon over the top. Serve with my Foolproof Roasted Potatoes or my Potatoes Anna recipe.
Ingredients:
- Boneless Skinless Chicken Breasts This is the best cut of meat for this recipe since you’ll need a larger surface area for the stuffing. You’ll butterfly them and then pound them thinly.
- Italian Blend Cheese This will give you a good combination of gooeyness and flavor. Look for the finely shredded cheese it will be easier to roll up in the chicken breast than a thicker shredded cheese.
- Fresh Spinach The baby spinach is a bit easier to roll up in the breasts because the leaves aren’t as dense.
- Sundried Tomatoes Be sure to drain them and rinse them of any excess oil or the oil will seep out and make your chicken greasy. You can save any leftover tomatoes for my Creamy Tuscan Chicken Gnocchi recipe.
- Herbs de Provence Adds a wonderful seasoning to the chicken inside and out, or you can also use Italian Blend Seasoning.
- Olive Oil For searing the chicken rolls in the skillet once they are stuffed.
- White Wine For deglazing the pan of the chicken drippings after the chicken roasts in the oven. Pick a dry white wine like a Chardonnay.
- Chicken Broth For creating the pan sauce. If health concerns aren’t an issue don’t use the low-sodium broths, they have less flavor.
- Dijon Mustard Just a touch to add more flavor to the pan sauce.
- Worcestershire Sauce A few dashes for the pan sauce to deepen the flavor.
- Fresh Rosemary For a little herby freshness to the pan sauce
- Cornstarch + Water to create a “cornstarch slurry” to thicken the pan sauce.
Step#1: Pound The Chicken Breasts
- Butterfly each chicken breast to provide a larger surface area to hold the filling.
- Be sure to not cut through the breast, just slice it enough so that it opens like a book and lays flay.
- Then cover it with parchment or wax paper and pound it out thinly with a meat mallet.
Step#2: Add the Stuffing
- Season the chicken breasts with salt, pepper, and Herbs de Provence.
- Then add the stuffing. I like to add the cheese as the first layer so the other ingredients adhere to it after it’s cooked through.
- Then add the chopped spinach and sundried tomatoes.
- You’ll roll the chicken breast tightly and fasten it together by threading it with large sandwich picks. The video below will show you how.
- Then season all sides with more salt, pepper and Herbs de Provence.
Step#3: Sear the Chicken Breasts
- Sear the chicken on all sides in a non-stick pan.
- It doesn’t need to be cooked through at this stage, just seared until golden brown on all sides.
- Be sure to pick a pan that can go in the oven (no plastic handles)
- Once it’s golden brown place it in the oven to continue cooking through, it’s done when an internal meat thermometer registers at 165F (74C).
Step#4: Creating the Pan Sauce
- While the chicken rests, create the easy pan sauce in the same skillet (do not wash it out)
- Deglaze the pan with the pan, once reduced add the chicken broth, mustard, Worcestershire Sauce and rosemary.
- Simmer and then thicken by slowly adding the cornstarch slurry. A little bit at a time. It will thicken quickly!
- If needed you can thin it back out with more chicken stock.
Serving + Plating
- Remove the toothpicks from the chicken and slice the roll on the diagonal into 4-5 slices.
- Splay them out on a plate and spoon the pan sauce over the chicken.
- Top with minced rosemary and serve with your favorite side dish recipe.
Stuffed Chicken Breasts for Two
Yield: serves 2
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
This stuffed chicken breast recipe is a delicious dinner idea for two when you want something easy but elegant. They are stuffed with gooey cheese, fresh baby spinach, and flavorful sundried tomatoes.
Ingredients
- 2 boneless, skinless chicken breasts
- Salt and Pepper, to taste
- 2 teaspoons (10 ml) Herbs de Provence or Italian Seasoning
- 2/3 cup (55 g) shredded Italian Cheese Blend
- 1/2 cup (115 g) chopped baby spinach
- 2 tablespoons (30 ml) sundried tomatoes, drained, rinsed and chopped
- Olive oil
- 1/4 cup (60 ml) dry white wine (Chardonnay, Sauvignon Blanc etc.) or a squeeze of lemon juice 1 tbsp (15 ml) or so
- 1 cup (240 ml) chicken broth
- 1/4 teaspoon (1.25ml) Dijon mustard
- 3-4 dashes of Worcestershire sauce
- 1 teaspoon (5 ml) fresh rosemary, minced
- 1 tablespoon (15 ml) cornstarch
- 1 tablespoon (15 ml) very cold water
- 5-6 tall sandwich picks
Instructions
- Slice the chicken breasts open, in half vertically like a book, but don't separate them. Just slice them enough to open them flat. Then cover the chicken breasts with parchment paper, one at a time, and pound them thinly with a meat mallet.
- Season each chicken breast with salt, pepper, and 1/2 teaspoon of herbs de Provence. Then add 1/3 cup of cheese, top with 1/4 cup of spinach, and 1 tablespoon of sundried tomatoes to each breast.
- Roll the chicken tightly, pushing the filling, back inside the roll, and fasten the roll shut with the toothpicks, threading the picks through the chicken to keep the rolls together.
- Season the outside of each chicken roll, with salt, pepper, and the remaining herbs de Provence.
- Preheat oven to 350F (180c)
- Heat a non-stick skillet over medium-high heat. Add the olive oil. Sear the chicken rolls on all sides until golden brown. Place the skillet in the oven and roast for 15 minutes or until the chicken is cooked through and an internal thermometer registers at 165F.
- Remove the chicken from the skillet and transfer it to a carving board. Also, remove any cooked on cheese in the skillet. But leave the pan drippings. CAUTION: Remember skillet it hot! Use an oven mitt or skillet handle guard to hold the skillet.
- Deglaze the pan with the white wine (or a squeeze of lemon juice) reduce by a third, then add the chicken broth and simmer. Add the mustard, rosemary, and Worcestershire sauce. Bring to a rolling simmer.
- Meanwhile, add the water to the cornstarch and whisk, slowly add the "cornstarch slurry" to the pan, in a slow stream, not adding all of it at once, just enough to thicken to your desired consistency. Taste and check for seasoning, add salt and pepper if needed. Keep sauce warm on a low heat.
- Remove the toothpicks from the chicken rolls and slice on the diagonal. Place on a plate with the chicken spayed out, spoon pan sauce over the chicken, and serve with roasted potatoes.
Nutrition Information:
Yield: 2Serving Size: 1
Amount Per Serving:Calories: 471Total Fat: 24gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 141mgSodium: 575mgCarbohydrates: 13gFiber: 3gSugar: 6gProtein: 51g
Leave a Reply
This site uses Akismet to reduce spam. Learn how your comment data is processed.
What else could be added instead of sun dried tomatoes? After years of trying them I just don’t care for the taste.
Thank you!!!!Reply
Oh sure! You could do some sauteed chopped mushrooms instead that would be yummy too!
Reply
