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Sundried tomatoes and Spinach Stuffed Chicken Breast

I love the flavor of sundried tomatoes. They are tart and sweet at the same time. I prefer to cook with the ones that are in oil. The others are too dry and brittle. The flavor gets lost. Here is a delicious, low fat recipe that will fill your mouth with flavor!

Course: Main Course, main dish
Cuisine: American
Keyword: cheese, chicken, mushrooms, spinach, sundried tomatoes
Author: HelenFern
  • 2 chicken breasts halves
  • 6 oz sliced mushrooms
  • 12 halves sundried tomatoes packed in oil, chopped (about 1/2 cu)
  • 12 oz spinach (cooks down to about 1-1/2 cups cooked
  • 1-1/2 cups fresh bread pieces (I used a stale sourdough)
  • 2 cans condensed cream of mushroom soup
  • 1 cup shredded pepper jack cheese
  • 2 teaspoons smoked paprika
  • 4 Tablespoons heavy whipping cream
  • salt and fresh cracked pepper to taste
  1. Make the stuffing first. Add some of the oil from the tomatoes to about 2 tablespoons of olive oil and heat the pan.

  2. Lightly sauté the mushrooms until they are starting to brown. Remove from the pan.

  3. Add the spinach and cook until it's fully wilted.

  4. When the spinach cools, cut it into smaller pieces and add to a bowl with the mushrooms, sundried tomatoes, bread crumbs and salt and pepper to taste. I like to use fresh ground sea salt and peppercorn mix.

  5. Cut the breasts in half vertically. Add some salt and fresh cracked pepper to both sides. 

  6. Using a meat tenderizer, gently pound the breast meat to flatten it out a little.

  7. Place 1/4 of the stuffing mixture on the top of each breast half. Carefully roll the meat around the stuffing and place in a deep baking dish.

  8. Next, mix the mushroom soup and shredded shredded cheese in a bowl. Mix well, then add the smoked paprika and cream. Again, add some salt and fresh cracked pepper to taste. 

  9. Spoon the mixture over the chicken and bake at 350° for about 40 to 45 minutes, until the chicken is no longer pink anywhere.

  10. Remove from the oven and allow to rest for about 5 minutes before serving.

  11. Serve over a bed of orzo.

Recipe Notes

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