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Sun-Dried Tomato & Spinach Stuffed Chicken Breast with Almond Rice and Spinach Salad

Seared chicken breasts stuffed with mozzarella cheese, spinach, sun dried tomatoes and garlic served with toasted almond rice and crisp spinach salad with raspberry vinaigrette.  
Difficulty: Medium
Time: 30-35 min
This dish is Gluten-Free
Calories: 720 Fat: 13g Carbs: 72g Protein: 42g

Butterflying chicken breasts both helps speed up cooking time as well as providing a pocket for all kinds of fillings.  This dish has a creamy chicken and spinach filling amped up with savory sun-dried tomatoes.

Ingredients
Jasmine rice
Raspberry vinegar
Almonds
Sun dried tomatoes
Parsley
Garlic
Spinach
Chicken breast
Mozzarella cheese

Cooking terms for this recipe

Mince To cut a food into very small pieces.
Butterfly To cut food into two pieces that are joined along one edge so that it can be spread apart for cooking (or stuffed).
Sear To cook the surface of meat very quickly with intense heat.

What you need

Small pot

Medium sauté  pan

Medium bowl

Food processor

Cooking Instructions

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Step 1: COOK THE RICE

Add 1 Tbsp. oil to small pot over medium-high heat. Add rice; cook for 1 min. Add 1 ¾ cup water and stir. Bring to boil; cover and reduce heat to low. Cook for 20 min. Once done, fluff with fork. While rice is cooking; begin the mise en place (Step #2).

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Step 2: MISE EN PLACE

Read through entire recipe before getting started. Wash and dry all produce. Stack sun-dried tomatoes into a pile, thinly slice. Rough chop parsley leaves and stems. Mince or grate garlic. Remove chicken breasts from package; rinse and pat dry.

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Step 3: STUFF CHICKEN

Place sun dried tomatoes, garlic, half parsley, 1/3 spinach, 1 Tbsp. oil and mozzarella cheese in a food processor. Pulse until mixture becomes a soft paste. Butterfly chicken breasts (see butterfly instruction card) using a sharp knife. Open chicken as much as possible without slicing in two. Season with a pinch of salt and pepper. Place half stuffing on bottom side of the chicken, fold top side over, repeat with other chicken breasts.

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Step 4: COOK CHICKEN

Heat 1 Tbsp. oil in medium pan over medium heat. Add chicken and sear 3-4 min per side until golden brown. Cover with lid or aluminum foil, reduce heat to medium-low and cook 6-8 min until chicken is cooked though and cheese has melted. The USDA recommends cooking poultry to an internal temperature of 165ºF.

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Step 5: MAKE SIDE SALAD

Place raspberry vinegar, 1 Tbsp. oil, salt and pepper in a small bowl to form a vinaigrette, stir until combined. Add raspberry vinaigrette to remaining spinach and toss.

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Step 6: PLATE YOUR DISH

Add almonds and remaining parsley to cooked rice, stir until combined. Divide almond-rice between two plates, place a stuffed chicken breast on each plate and serve with side salad. Enjoy!