Caprese Stuffed Chicken Breasts
Recipe by Mari Loewen.
Ingredients
4 boneless, skinless chicken breasts (approximately 680 g)
60 g (2 cups) baby spinach
120 g (1 cup) drained oil-packed sun-dried tomatoes, oil reserved
4 slices fresh mozzarella (about 100 g)
22.5 g (1 ½ tablespoons) Italian seasoning
Kosher salt, to taste
Freshly ground black pepper, to taste
Preparation
Preheat oven to 400º. Cut a pocket into thickest side of chicken breast, being sure not to cut all the way through. Stuff each with spinach, sun-dried tomatoes with a brush of their oil, and mozzarella. Season chicken all over with Italian seasoning, salt, and pepper. Secure with toothpicks.
In large heatproof skillet over medium-high heat, heat reserved tomato oil. Sear chicken until golden brown, about 3 minutes per side.
Transfer skillet to oven and bake until no longer pink and an instant-read thermometer inserted into thickest part registers 165°, about 15 minutes. Remove toothpicks to serve.
