Coating the chicken breast with homemade Italian dressing inside and out helps keep this chicken juicy and adds so much flavor as the dressing combined with the marinade from the sun dried tomatoes constantly bastes the chicken as it bakes.
ITALIAN STUFFED CHICKEN
2 boneless, skinless chicken breasts
1/2 cup sun dried tomato tapenade
2 slices Mozzarella cheese
1/2 cup ricotta cheese
1 cup spinach leaves, washed and dried
2 tablespoons Avocado or olive oil
1 tablespoon mayonnaise*
1 tablespoon White Wine Vinegar
1 teaspoon sugar
2 tablespoons avocado or olive oil
1/2 teaspoon Oregano
1/4 teaspoon Basil
1/4 teaspoon Parsley
1/2 teaspoon Thyme
1/4 teaspoon Marjoram
1/2 teaspoon sea salt
1/2 teaspoon fresh ground black pepper
- Preheat oven to 350°.
- Whisk together dressing ingredients until well blended (it will not be pourable, but that’s what you want).
- Cut a slit in each breast to create a pocket, but not all the way through.
- Stir together the ricotta cheese and sun-dried tomato tapenade.
- Coat the inside of the pocket with the dressing.
- Add ricotta sun-dried tomato mixture, spinach leaves and a slice of cheese.
- Coat outside of chicken with dressing on both sides.
- Seal with toothpicks.
- Heat oil in cast iron pan over high heat.
- Add chicken and sear both sides quickly until golden.
- Transfer pan to oven and bake 15-20 minutes until cheese is melted and bubbly and chicken is cooked through.
- Rest for 5 minutes.
- Drizzle with any juices that leaked out.
NOTE*: Most people would use a Dijon mustard, but I’m allergic to mustard so substitute mayonnaise and make up the flavor in herbs.
Linking up to FULL Plate Thursday.