Baked Stuffed Chicken Breasts epitomize a delightful blend of flavors and textures that elevate the humble chicken breast to gourmet status. This dish begins with the essential step of preheating your oven to a precise 375°F (190°C) and lightly greasing a baking dish to ensure a non-stick culinary canvas. The centerpiece of this recipe is the expertly butterflied chicken breasts, a technique that involves slicing them horizontally to create a “book-like” opening, perfect for filling.
Seasoned with a simple yet effective combination of salt and pepper, these chicken breasts become a vessel for a vibrant stuffing mixture. This filling, a medley of chopped spinach, sun-dried tomatoes, tangy feta, grated Parmesan, minced garlic, and aromatic Italian seasoning, promises a burst of Mediterranean flavors in every bite.
Dividing the filling into portions ensures an even distribution, allowing each chicken breast to be uniformly flavorful. When folded and secured, these pockets of delight are then dipped in a beaten egg and coated in breadcrumbs, creating a crispy exterior that contrasts beautifully with the juicy interior.
Drizzled with olive oil, the stuffed chicken breasts are baked to golden perfection in the preheated oven. The cooking process, lasting 25-30 minutes, ensures that the chicken is thoroughly cooked and the juices run clear, guaranteeing both safety and succulence.
The final touch is a sprinkling of fresh parsley, adding a fresh, herbal note that complements the rich, cheesy, and savory stuffing. This dish not only looks impressive with its golden, crunchy coating but also delivers a complex, satisfying flavor profile, making it a standout at any meal.
Ingredients
4 boneless, skinless chicken breasts
Salt and pepper, to taste
1 cup fresh spinach, chopped
1/2 cup sun-dried tomatoes, chopped
1/2 cup feta cheese, crumbled
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tsp Italian seasoning
1 tbsp olive oil
1 large egg
1 cup breadcrumbs
1/4 cup fresh parsley, finely chopped
Directions
1. Preheat your oven to 375°F (190°C), and lightly grease a baking dish.
2. Butterfly the chicken breasts: Lay each breast flat on a cutting board. Use a sharp knife to slice horizontally into each breast, being careful not to cut all the way through. Open the chicken breasts like a book.
3. Season both sides of the chicken breasts with salt and pepper.
4. In a bowl, combine the chopped spinach, sun-dried tomatoes, feta cheese, Parmesan cheese, minced garlic, and Italian seasoning. Mix well until everything is evenly distributed.
5. Divide the filling mixture into four portions. Place a portion of the filling onto one side of each butterflied chicken breast. Fold the other side of the chicken over to enclose the filling, securing with toothpicks if necessary.
6. In a shallow dish, beat the egg. In another shallow dish, place the breadcrumbs.
7. Dip each stuffed chicken breast first in the beaten egg, then roll in the breadcrumbs to coat evenly.
8. Place the coated chicken breasts in the greased baking dish. Drizzle the olive oil over the top of the chicken breasts.
9. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
10. Remove from the oven and let rest for a few minutes. Sprinkle with the fresh parsley before serving.