Italian Sun Dried Tomato Stuffed Chicken

A delicious looking recipe from Nagi at RecipeTin Eats. Stuffing a chicken breast is great way to avoid a dryness you might get from baking a chicken breast is to stuff it! You can take this recipe in any direction you like but this Italian combination just looks insanely good!

Serves 2


2 x Springfield Organic or Free Range Chicken Breasts

  • Sun dried tomatoes (enough to cover a length of the chicken breasts)
  • 4 slices of Mozzarella
  • 2 handfuls of Spinach
  • Olive Oil

Italian Dressing

  • 1 tbsp Dijon Mustard
  • 1 tbsp White Wine Vinegar/Lemon Juice
  • 1/2 tsp Sugar
  • 2 tsp Olive Oil
  • Salt & Pepper
  • 1/2 tsp each of dried herbs & red pepper flakes

For the dried herbs, you can use whatever you have in your store cupboard – thyme, oregano, parsley, basil. Try to match them to this combination or add your own twist to it!

Italian Stuffed Chicken


  1. Preheat oven to 180C/350F.
  2. Whisk together the Italian Dressing ingredients in a bowl. It will be thicker than salad dressing.
  3. Cut a pocket into each chicken breast, taking care not to cut all the way though.
  4. Coat the chicken (inside and out) with the Italian Dressing.
  5. Place chicken on work surface. Stuff with sun dried tomato, top with cheese then finish with spinach leaves. Just stuff in as much as you can.
  6. Seal with toothpicks (just stick them in on the diagonal).
  7. Heat oil in an ovenproof skillet over high heat. Add chicken and cook for 1 1/2 minutes on each side, or until golden.
  8. Transfer to oven and cook for 15 minutes, or until cheese is melted and bubbly and chicken is cooked through. Rest for 3 minutes before serving, drizzled with the juices in the skillet.

Roasting times for different chicken breast sizes (2 – 4 breasts, for more, add a few minutes) at 180C/350F:

  • Small 6oz/180g – 15 minutes
  • Medium 7 oz / 210g – 18 minutes
  • Large 8oz/250g – 20 minutes