20-MINUTE STUFFED CHICKEN BREAST RECIPE - HOW TO MAKE STUFFED CHICKEN BREAST | THE MEDITERRANEAN DISH

20-Minute Stuffed Chicken Breast Recipe - How to Make Stuffed Chicken Breast | The Mediterranean Dish image

Provided by @MakeItYours

Number Of Ingredients 13

4 boneless skinless chicken breasts
Kosher salt and black pepper
Extra virgin olive oil,
For the filling/stuffing
½ cup Ricotta cheese
¼ cup shredded mozzarella
¼ cup grated Parmesan
¾ cup walnut halves, (finely chopped, divided )
5 ounces frozen spinach (thawed and drained (squeeze all the water out of the spinach)
6 sundried tomatoes in olive oil (chopped (more for garnish))
¼ cup chopped fresh parsley (more for garnish)
2 garlic cloves (minced)
1 teaspoon oregano

Steps:

Make the filling. In a mixing bowl combine the ricotta cheese, mozzarella, Parmesan, chopped walnuts (save ¼ cup walnuts for later), spinach, sundried tomatoes, parsley, garlic and oregano. Add a pinch of kosher salt and black pepper. Drizzle with a little bit of extra virgin olive oil. Mix until well combined.
Pat the chicken breast dry and season on both sides with Kosher salt and black pepper.
Now, you need to make a pocket in each chicken breast. Lay a chicken breast flat on a cutting board. Place a hand firmly on top of the breast. Insert a good chef's knife in the thickest part of the breast and cut through to make a pocket about 3 to 4 inches wide (only cut ¾ of the way in or you will split the chicken breast).
Spoon the stuffing mixture into the pocket of each chicken breast (try to equally divide the stuffing among all four pieces).
In a large cast iron skillet, heat 3 tablespoons extra virgin olive oil over medium-high heat until shimmering but not smoking. Add the chicken in and cook on one side for 5 to 7 minutes, then turn over and cook on the other side for another 5 minutes or so (chicken's internal temperature should register 165 degrees F).
Remove from heat and allow the chicken 3 to 5 minutes to rest. If you like, slice the chicken up into smaller pieces and garnish with the remaining walnuts, a bit of parsley and sundried tomatoes. Enjoy!