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Stuffed Tuscan Chicken

  • 4-5 boneless, skinless chicken breasts
  • 2 T olive oil
  • 1-3 T Cajun seasoning
  • 1 T Italian seasoning
  • 1 T paprika
  • 1 T onion powder
  • 4 oz garlic and herb cream cheese
  • 10 oz frozen spinach (thawed and squeezed of excess water)
  • 1/4 cup shredded Mozzarella
  • 1/4 cup shredded Parmesan
  • 4 sun-dried tomatoes (roughly chopped)
  • 1 T sun-dried tomato oil (the oil the tomatoes are in)
Garlic & Herb Cream Cheese
  • 4 oz softened cream cheese
  • 1 tsp minced garlic
  • 1 T Italian seasoning
  1. Butterfly chicken breast. Be careful not to cut all the way through them.
  2. Rub the outside of the breasts with the sun-dried tomato oil
  3. Season the outside of the breasts with the Cajun seasoning, Italian seasoning, and the paprika.
  4. Sprinkle the inside of the breasts with the onion powder
  5. Set aside
  6. In a bowl, mix the garlic & herb cream cheese, spinach, sun-dried tomatoes, Mozzarella, and Parmesan together.
  7. *Add one tablespoon of the mixture to the inside of each breast, spread it evenly, and press the breast together to seal. Use toothpicks if additional aid is needed to close each breast
  8. Heat olive oil in a pan at a medium high setting
  9. Once hot, place each breast in the pan
  10. **Lower the heat to medium
  11. Cover the pan with a lid and allow the breasts to cook for 8-10 mins.
  12. Carefully flip the breasts over, cover with the lid again, and cook that side for another 8-10 mins or until chicken is fully cooked through (internal temp should be 165 degrees F)
  13. Remove from pan and allow to rest for 5 mins before serving.
  14. Enjoy!
Garlic & Herb Cream Cheese
  1. Mix all ingredients together.
  2. Use it.
  3. You're welcome. (insert fake smile)
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