Eats Stuffed Chicken Breast

Spinach & sun-dried tomato stuffed chicken​


Spinach & sun-dried tomato stuffed chicken​

2 servings


  • Fresh spinach (amount is up to you)
  • 3 ounces of goat cheese
  • 4 teaspoons of melted unsalted butter
  • teaspoons of minced parsley leaves
  • ½ teaspoons of minced fresh thyme leaves
  • ½ teaspoons of fresh lemon juice
  • ½ teaspoons of minced garlic
  • tablespoons of diced sun dried tomatoes
  • Pinch of salt
  • Pinch of freshly ground black pepper
  • 2 Crescent chicken breasts
  • Dill (amount is up to you)


  1. Preheat over to 375°.
  2. Break apart spinach into slightly smaller pieces so it will be easier to combine with the rest of the filling. Microwave for approximately 2 minutes or until wilted, stirring halfway through. Set aside.
  3. In a small bowl, mash together the goat cheese, butter, parsley, thyme, salt, pepper, lemon juice, garlic, dill and sun-dried tomatoes. After mixed well, add spinach and mix again until spinach is well-covered by the cheese-spinach-sundried-tomato mixture.
  4. Divide into two equal pieces. Cut slits in chicken and stuff with mixture.
  5. Place chicken breasts on greased baking dish. Cook in preheated oven for 35 minutes.

Recipe Content & Photo ALL RIGHTS RESERVED

You might also like: