Spinach and Havarti Stuffed Chicken with Sun-Dried Tomatoes
 
Prep time
Cook time
Total time
 
Stuffed chicken is a wonderful meal to serve during family get-togethers, holidays, or simply sprucing up your weeknight dinner.
Serves: 2
Ingredients
  • 2 Boneless Skinless Chicken Breasts
  • ¼ tsp. Salt
  • ¼ tsp. Black Pepper
  • ½ tsp. Garlic Powder
  • 4 Prosciutto Slices
  • 6 Sun Dried Tomato Slices
  • ¼ cup Fresh Spinach
  • 2 Havarti Slices
  • 2 tsp. Olive Oil
  • ½ tsp. Paprika
  • 1 tbsp. Grated Parmesan
  • 2 tbsp. Italian Breadcrumbs
  • Italian Parsley, for garnish
Instructions
  1. Preheat the oven to 375F and line a baking sheet with parchment paper.
  2. Butterfly both chicken breasts. Sprinkle the insides with salt, pepper, and garlic powder.
  3. Split the following ingredients among each butterflied breast: prosciutto, sun-dried tomatoes, spinach, and Havarti. Fold over each breast, closing the filling inside. If you prefer, you can use a toothpick to keep them shut.
  4. Whisk together the paprika, grated parmesan, and Italian Breadcrumbs on a small plate.
  5. Drizzle the exterior of the stuffed chicken breasts with olive oil and then coat each side with the parmesan bread mixture.
  6. Bake on the lined baking sheet for 35 minutes, or until the internal temperature of the breasts is 165F.
  7. Serve immediately, sprinkled with Italian Parsley, along with your favorite side dish.
Recipe by Slice of Jess at https://sliceofjess.com/spinach-and-havarti-stuffed-chicken-with-sun-dried-tomatoes/