Roasted Stuffed Chicken Breasts

Preheat oven to 400 F. Line a baking sheet with foil and lightly coat it with cooking spray.

Carefully cut each chicken breast almost in half horizontally, leaving about 1/2 inch of meat uncut. Peel back top half clam shell-style. Set aside.

Place the thawed spinach in center of a kitchen towel and twist towel tightly around spinach. Over sink, squeeze spinach to remove any water.

Spread a quarter of spinach over bottom half of each breast, then top with 2 rounds of goat cheese and 2 sun-dried tomato halves. Flip top half of chicken breast over fillings.

Spritz chicken with cooking spray, then season with salt and pepper. Bake for 20 minutes, then increase heat to broil. Watching it carefully to prevent burning, broil chicken for 5 minutes, or until lightly browned.

Makes 4 servings.

Share This Story