Tuscan Stuffed Chicken Recipe
Airline Chicken Breast, Garlic Mashed Potatoes, Sautéed Spinach, Roasted Tomatoes, Parmesan Cream Sauce
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Ingredients
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Chicken and Stuffing
Garlic Mashed Potatoes
Parmesan Cream Sauce
Roasted Tomatoes
Method
Preparation
- 1
Prepare the Stuffing
In a skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute. Add spinach and sun-dried tomatoes, cooking until wilted. Remove from heat and mix in feta cheese.
- 2
Prepare the Chicken
Preheat the oven to 375°F (190°C). Using a sharp knife, create a pocket in each chicken breast. Stuff the pockets with the spinach mixture. Season the chicken with salt and pepper.
- 3
Sear the Chicken
In an oven-safe skillet, heat a tablespoon of olive oil over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.
Cooking
- 4
Bake the Chicken
Transfer the skillet to the preheated oven and bake for 20-25 minutes until the chicken is cooked through (internal temperature of 165°F/74°C).
- 5
- 6
Roast the Tomatoes
On a baking sheet, toss cherry tomatoes with olive oil, salt, and pepper. Roast in the oven (alongside the chicken) for 15-20 minutes until blistered.
- 7
Prepare Parmesan Cream Sauce
In a small saucepan, heat heavy cream over medium heat. Whisk in parmesan cheese, garlic powder, salt, and pepper until smooth and thickened.
