CHICKEN STUFFED WITH SPINACH, SUNDRIED TOMATOES, AND CHEESE

Chicken Stuffed With Spinach, Sundried Tomatoes, and Cheese image

Provided by Jencathen

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

2/3 cup sun-dried tomato (not packed in oil)
2 cups boiling water
4 small chicken breasts, boneless and skinless
4 1/2 ounces light boursin cheese
2 tablespoons green onions, sliced thin
1 cup Baby Spinach
1/2 teaspoon fresh ground pepper, divided
1 tablespoon extra virgin olive oil
1/2 teaspoon paprika
1/4 teaspoon kosher salt

Steps:

Preheat oven to 400°F.
Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.
Mix boursin cheese with scallions and set aside.
Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.
Sprinkle the breasts with 1/4 teaspoon each salt and pepper.
Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.
Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.
Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

Nutrition Facts : Calories 306.7, Fat 17.1, SaturatedFat 4.4, Cholesterol 92.8, Sodium 399.3, Carbohydrate 5.8, Fiber 1.5, Sugar 3.5, Protein 31.8