📂 Meat
#Meats
#High Protein
#Gourmet
#Keto
Baked Chicken Breast Stuffed with Spinach and Sun-Dried Tomatoes
🍗 An eye-catching and juicy main dish. Butterfly-cut chicken breasts stuffed with tender spinach and sun-dried tomatoes, baked to perfection.
🛒 Ingredients
- 2 Chicken breasts
- 2.1 oz Baby spinach
- 4 Sun-dried tomatoes in oil
- Salt and pepper
- EVOO
🍗 Stuffed Breasts: Flavor Hidden in Every Slice
If you are bored of the usual grilled chicken breast, stuffing it is the ultimate solution. By opening the breast and stuffing it with juicy ingredients like fresh spinach and sun-dried tomatoes, we create an internal moisture barrier that prevents the meat from drying out in the oven. It is a dish with a restaurant presentation, ideal for surprising guests or for spectacular meal prep.
🍅 Why it is exceptionally healthy
- Double Iron Portion: We combine the iron from animal protein (chicken) with the plant-based iron from spinach, creating an optimal absorption environment.
- Potassium and Lycopene: Rehydrated sun-dried tomatoes are little flavor bombs full of potassium (for muscle health) and cell-protecting antioxidants.
- Pure Protein: An excellent way to consume a high volume of quality protein without added fats, ideal for athletes.
📝 Step-by-Step Preparation
- The Butterfly Cut: Take 2 thick, whole chicken breasts (about 14 oz / 400g). With a sharp knife, make a lengthwise cut on the side of each one, opening them like a book but without separating the two halves. Season with salt and pepper inside and out.
- The Vegetable Filling: Wash a good handful of baby spinach (about 2.1 oz / 60g). Finely chop 4 halves of sun-dried tomatoes in oil (drained).
- Stuffing: Place the raw spinach leaves and the sun-dried tomato pieces inside the chicken "book."
- Sealing (The Trick): Close the breasts by pressing firmly. To prevent the filling from coming out or the meat from opening while baking, close them using a couple of wooden toothpicks on the open edge, as if you were sewing it.
- The Initial Sear: Heat a pan with a few drops of EVOO over very high heat. Sear the stuffed breasts for just 1 minute per side to seal in the juices.
- The Final Bake: Transfer the breasts to a baking tray and bake at 400°F (200°C) for 15-18 minutes (depending on thickness). Take them out of the oven, carefully remove the toothpicks, and cut into thick slices to serve.
