Description

Juicy, oven-roasted chicken breasts rolled around a savory stuffing of mozzarella, sun-dried tomatoes, and herbs, then sliced into elegant spirals and served with pan juices.

Ingredients

Units Scale

2 large boneless, skinless chicken breasts
1/2 cup shredded mozzarella cheese
1/3 cup chopped sun-dried tomatoes (oil-packed, drained)
1/2 cup fresh spinach or parsley, chopped
1/4 cup seasoned breadcrumbs
2 tablespoons olive oil (plus extra for brushing)
1 clove garlic, minced
1/2 teaspoon dried Italian herbs
Salt and freshly ground black pepper to taste
Butcher’s twine or toothpicks (for securing)

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Instructions

Preheat oven to 375°F (190°C). Line a baking dish with parchment or lightly oil it.
Butterfly the chicken breasts by slicing them horizontally without cutting all the way through. Open them like a book and pound gently to an even 1/2-inch thickness.
In a small bowl, mix mozzarella, sun-dried tomatoes, chopped spinach or parsley, breadcrumbs, garlic, Italian herbs, salt, and pepper.
Spoon the stuffing evenly over each chicken breast and roll tightly from one end. Secure with twine or toothpicks.
Brush the rolls with olive oil and season lightly with salt and pepper.
Sear the stuffed chicken in a hot skillet for 2–3 minutes per side to brown the exterior.
Transfer to the prepared baking dish and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
Rest for 5 minutes before slicing. Serve with pan drippings spooned on top.

Notes

Use a meat thermometer to ensure chicken reaches safe internal temperature.
Substitute spinach with basil or arugula for different flavor profiles.
Secure well to prevent stuffing from leaking during cooking.

Nutrition

Serving Size: 1 stuffed chicken breast
Calories: 370
Sugar: 3g
Sodium: 420mg
Fat: 20g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 8g
Fiber: 1g
Protein: 40g
Cholesterol: 110mg