By B. Coop for Coop Can Cook
The social media food community LOVES some Tuscan something! Chicken, shrimp, salmon, adding those sun-dried tomatoes makes them feel fancy. So, here’s my version of Stuffed Tuscan Chicken breasts. Hey, can’t beat ’em, might as well join ’em…
You gotta get the sun-dried tomatoes that are in olive oil. They’re a couple of dollars more expensive, but it’s worth it. Why? Because the flavors are deeper and we’re going to use the oil to coat our chicken. Two birds, one stone…
SALT AND PEPPER IS NOT ENOUGH! Get that down on the inside of your spirit! Chicken should never be dry or flavorless. I cry a little of the inside when I watch recipe videos and they just sprinkle on a little salt and pepper and call it a day. They don’t even take the time to rub it in. Don’t be that way. It’ll hurt my feelings.
Don’t over stuff this chicken. Yes, you will be tempted to. Do NOT. It’s just going to spill out while cooking and burn up. I know, I know… Feel free to use toothpicks to keep the breasts closed if you need to.
I know I’m always saying how good my recipes are, but listen, stuff this chicken!
- 4-5 boneless, skinless chicken breasts
- 2 T olive oil
- 1-3 T Cajun seasoning
- 1 T Italian seasoning
- 1 T paprika
- 1 T onion powder
- 4 oz garlic and herb cream cheese
- 10 oz frozen spinach (thawed and squeezed of excess water)
- 1/4 cup shredded Mozzarella
- 1/4 cup shredded Parmesan
- 4 sun-dried tomatoes (roughly chopped)
- 1 T sun-dried tomato oil (the oil the tomatoes are in)
- 4 oz softened cream cheese
- 1 tsp minced garlic
- 1 T Italian seasoning
- Butterfly chicken breast. Be careful not to cut all the way through them.
- Rub the outside of the breasts with the sun-dried tomato oil
- Season the outside of the breasts with the Cajun seasoning, Italian seasoning, and the paprika.
- Sprinkle the inside of the breasts with the onion powder
- Set aside
- In a bowl, mix the garlic & herb cream cheese, spinach, sun-dried tomatoes, Mozzarella, and Parmesan together.
- *Add one tablespoon of the mixture to the inside of each breast, spread it evenly, and press the breast together to seal. Use toothpicks if additional aid is needed to close each breast
- Heat olive oil in a pan at a medium high setting
- Once hot, place each breast in the pan
- **Lower the heat to medium
- Cover the pan with a lid and allow the breasts to cook for 8-10 mins.
- Carefully flip the breasts over, cover with the lid again, and cook that side for another 8-10 mins or until chicken is fully cooked through (internal temp should be 165 degrees F)
- Remove from pan and allow to rest for 5 mins before serving.
- Mix all ingredients together.
- Use it.
- You’re welcome. (insert fake smile)
- *Do NOT use more than 1 tablespoon of the stuffing per chicken breast. It’s just gonna spill out while cooking and burn. Then, you’re gonna be mad with me and it’s not my fault. Tried to warn you, Hard Head! And, you may have some stuffing left over. Use it for a sauce or something.
- **Look, I don’t know your stove on a personal level. I’m still trying to learn mine. Just keep the heat low, so that you can give it enough time to cook all the way through without burning up the chicken in the process. Don’t send me a million questions about the recipe. Stop overthinking it. You’ve got this! I’ve taught you well. Go be great!