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Spinach, Sun dried Tomato, Mozzarella Stuffed Chicken

Juicy chicken breasts stuffed with spinach, sun dried tomatoes and mozzarella cheese topped with Bertolli® d’Italia Alfredo Sauce.
Course Main Course
Cuisine Italian
Keyword alfredo sauce, bertolli, brie cheese, chicken, cream cheese frosting, spinach, sun dried tomatoes
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 2 servings

Ingredients

Chicken

  • 2 large chicken breasts
  • 2 tbsp olive oil
  • 1-2 tsp salt
  • 1/2 tsp fresh cracked pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder

Filling

  • 1/2 cup sun dried tomatoes, julienned
  • 1 cup ricotta cheese
  • 2 cups spinach chopped
  • 2 cloves garlic minced
  • 2 thick slices mozzarella cheese
  • Salt and pepper to taste

Assembly

  • 1 jar Bertolli® d’Italia Alfredo Sauce
  • 1/4 cup fresh grated Parmesan cheese
  • Basil leaves for garnish
  • 1 tbsp chopped parsley for garnish

Instructions

  • Season each chicken breast with salt, pepper, onion powder and garlic powder. Set aside.
    In a bowl, combine sun dried tomatoes, ricotta cheese, spinach and garlic. Season with salt and pepper to taste. Slice each chicken breast in the middle without cutting all the way through to the other side, so it creates a pocket. Fill each breast with half of the filling. Add a slice of mozzarella cheese on top of the filling inside of each breast.
    Heat a large oven safe skillet over medium heat. When hot, add the olive oil. Sear each chicken breast on each side, carefully turning them over so the filling does not come out. Pour Alfredo sauce over the chicken. Add basil on top to garnish.
    Place pan into a 350 degree oven and bake for 15 minutes or until the chicken is done throughout.
    Remove from the oven, sprinkle on Parmesan cheese and chopped parsley and serve.