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An easy recipe for two! These stuffed chicken breasts are filled with gooey cheese, fresh spinach, and sundried tomatoes. Roll them up, sear in a pan then bake in the oven. I’ll also show ou how to make an easy pan sauce to pair with your chicken breasts.

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BETH’S STUFFED CHICKEN BREAST RECIPE
Serves 2
*Print Recipe Here*

Serve with my Foolproof Roasted Potatoes Recipe:

INGREDIENTS:
2 boneless, skinless chicken breasts
Salt and Pepper, to taste
2 teaspoons (10 ml) Herbs de Provence or Italian Seasoning
2/3 cup (55 g) shredded Italian Cheese Blend
1/2 cup (115 g) chopped baby spinach
2 tablespoons (30 ml) sundried tomatoes, drained, rinsed and chopped
Olive oil
1/4 cup (60 ml) dry white wine (Chardonnay, Sauvignon Blanc etc.) or a squeeze of lemon juice 1 tbsp (15 ml) or so
1 cup (240 ml) chicken broth
1/4 teaspoon (1.25ml) Dijon mustard
3-4 dashes of Worcestershire sauce
1 teaspoon (5 ml) fresh rosemary, minced
1 tablespoon (15 ml) cornstarch
1 tablespoon (15 ml) very cold water
5-6 tall sandwich picks

METHOD:
Slice the chicken breasts open, in half vertically like a book, but don’t separate them. Just slice them enough to open them flat. Then cover the chicken breasts with parchment paper, one at a time, and pound them thinly with a meat mallet.

Season each chicken breast with salt, pepper, and 1/2 teaspoon of herbs de Provence. Then add 1/3 cup of cheese, top with 1/4 cup of spinach, and 1 tablespoon of sundried tomatoes to each breast.

Roll the chicken tightly, pushing the filling, back inside the roll, and fasten the roll shut with the toothpicks, threading the picks through the chicken to keep the rolls together.

Season the outside of each chicken roll, with salt, pepper, and the remaining herbs de Provence.

Preheat oven to 350F (180c)

Heat a non-stick skillet over medium-high heat. Add the olive oil. Sear the chicken rolls on all sides until golden brown. Place the skillet in the oven and roast for 15 minutes or until the chicken is cooked through and an internal thermometer registers at 165F (74C).

Remove the chicken from the skillet and transfer it to a carving board. Also, remove any cooked on cheese in the skillet. But leave the pan drippings. CAUTION: Remember skillet it hot! Use an oven mit or skillet handle guard to hold the skillet. Deglaze the pan with the white wine (or a squeeze of lemon juice) reduce by a third, then add the chicken broth and simmer. Add the mustard, rosemary and Worcestershire sauce. Bring to a rolling simmer. Meanwhile, add the water to the cornstarch and whisk, slowly add the “cornstarch slurry” to the pan, in a slow stream, not adding all of it at once, just enough to thicken to your desired consistency. Taste and check for seasoning, add salt and pepper if needed. Keep sauce warm on a low heat.

Remove the toothpicks from the chicken rolls and slice on the diagonal. Place on a plate with the chicken spayed out, spoon pan sauce over the chicken and serve with roasted potatoes. Enjoy!

ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE!

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