If you haven’t noticed by now, sun-dried tomatoes are a staple in my kitchen. That is because I buy an 8 oz. container of them without oil, because they are cheaper that way, and I can get several different recipes from that one container. I use them in my hummus, Chicken Parmesan with Sun-Dried Tomato sauce, Turkey Sausage, Arugula and Sun-Dried Tomato Pasta and now for my stuffed chicken.
Chicken Stuffed with Sun-Dried Tomatoes, Spinach and Feta
- 6 sun-dried tomatoes, soften in warm water for a few minutes and drain
- 10 oz box frozen spinach, thaw and squeeze out all of the water
- 2 garlic cloves
- 1/2 cup feta
- 4 chicken breasts, flattened to 1/2 inch thick
- 2 Tbsp olive oil
- 1 cup homemade chicken stock, store bought is fine too
- 1 Tbsp flour
- 2 Tbsp water
Mix the sun-dried tomatoes, spinach and garlic in a food processor.
Heat olive oil in a large skillet at medium heat and add the chicken breasts. Cook for about 3-4 minutes on one side. Use tongs and carefully turn the chicken to the other side to cook for 3-4 minutes. The chicken will not be cooked all the way through, especially around the skewers.
To make a pan sauce: Add the chicken stock to the skillet where you cooked the chicken and heat at medium-high heat. Scrape up the bits on the bottom of the pan as you stir as this will add flavor to the sauce.