Sundried Tomato Stuffed Chicken (Print Version)
# Ingredients:
→ Main
01 -
2 boneless chicken breasts (approximately 200g/7oz each)
02 -
1 teaspoon salt
03 -
1 teaspoon ground black pepper
04 -
½ teaspoon ginger powder
05 -
½ teaspoon garlic powder
06 -
1 tablespoon olive oil
07 -
2-3 garlic cloves, thinly sliced
→ Stuffing
08 -
½ cup Gouda cheese, grated
09 -
½ cup sundried tomatoes, sliced
10 -
15-20 leaves baby spinach
11 -
½ teaspoon dried basil (optional)
# Instructions:
01 -
Slice each chicken breast in the middle but don't cut all the way through to create a pocket.
02 -
Mix together salt, black pepper, ginger powder, garlic powder and olive oil. Apply this marinade all over the outside and inside of the chicken breasts. Allow to marinate for at least 30 minutes.
03 -
Open each chicken pocket and layer with Gouda cheese first, followed by sundried tomatoes and baby spinach. Sprinkle dried basil on top if using. Secure each breast with two toothpicks along the edges to prevent the stuffing from falling out.
04 -
Heat olive oil in a pan and place the stuffed chicken breasts in. Cook each side for approximately 5-8 minutes, covering the pan between flips.
05 -
When the chicken is almost cooked, add the thinly sliced garlic cloves to the oil. Use a spoon to baste the chicken with the garlic-infused oil to enhance flavor and color.
06 -
Remove the chicken from the pan and let rest for a few minutes before serving. Garnish with fresh baby spinach and additional sundried tomatoes if desired. Serve alongside grilled vegetables.
# Notes:
01 -
For best results, ensure chicken reaches an internal temperature of 74°C (165°F) before serving.