Creamy Pepper & Egg Rice Bowl with Buttered Bread
25 min
Mediterranean Stuffed Chicken with Spinach & Sundried Tomatoes
Juicy chicken breasts filled with a simple mixture of spinach, sundried tomatoes, and melted cheese. This fusion dish brings together Mediterranean, Italian, and Greek flavors in one easy pan-cooked meal that's ready in under 30 minutes.
25 min
Easy
2 servings
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Taste Profile
Sweet2/10
Salty5/10
Sour3/10
Umami6/10
Spicy0/10
🥄 Texture
Seared chicken exterior will be slightly crisp while the interior remains moist and tender from the stuffing. The filling provides a creamy, melty bite from the cheese with soft, slightly chewy sundried tomatoes and wilted spinach for contrast.
👃 Aroma
Warm, savory notes of olive oil and seared chicken dominate, complemented by a concentrated tomato sweetness from the sundried tomatoes and a tangy, cheesy scent. A light herby and peppery background (from seasoning) rounds out the Mediterranean aroma.
🍷 Pairs Well With
A crisp, citrusy Sauvignon Blanc or a dry rosé; alternatively a light-bodied Pinot Noir for those preferring red wine.
🥗 Side Dishes
Roasted baby potatoes or lemon-herb couscous, a simple Greek salad (cucumber, tomato, red onion, olives) or steamed green beans with a squeeze of lemon.
Ingredients(5 items)
- 12 boneless, skinless chicken breasts (about 6-8 oz each)
- 22 cups fresh spinach (roughly chopped)
- 31/2 cup sundried tomatoes (chopped)
- 41 cup shredded mozzarella or feta cheese
- 52 tablespoons olive oil
Nutrition Information(per serving)
385
Calories
42g
Protein
8g
Carbs
18g
Fat
Instructions
- 1
Place chicken breasts on a cutting board. Using a sharp knife, carefully cut a pocket into the thickest part of each breast, being careful not to cut all the way through. Season the inside and outside with salt and pepper.
- 2
In a small bowl, mix together the chopped spinach, sundried tomatoes, and cheese. Divide this mixture in half and stuff each chicken breast pocket with the filling. Use your fingers to gently pack it in.
- 3
Heat olive oil in a large pan over medium-high heat. Once hot, carefully place the stuffed chicken breasts in the pan and cook for 6-7 minutes on the first side until golden brown.
- 4
Flip the chicken breasts carefully and cook for another 6-7 minutes on the second side until the internal temperature reaches 165°F (or the chicken is no longer pink inside). If needed, reduce heat to medium to prevent burning.
- 5
Remove from heat and let rest for 2-3 minutes before serving. The chicken is ready to eat!
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