Bruschetta Stuffed Chicken

Since I’ve been bogarting all the recipes for my upcoming print cookbook (look for it to be available before Christmas!), I thought it was high time I let you have a little somethin’ somethin’ to keep you guys going until then! I let you guys vote on it, and the votes are in… and bruschetta stuffed chicken is the winner! Winner, winner chicken dinner! This bruschetta stuffed chicken is a delicious combo of Italian spices bringing out the fresh flavors of baby spinach and the bold tang of sun-dried tomatoes with a whop from plenty of garlic. Enjoy!

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Bruschetta Stuffed Chicken

Serves 2

2 chicken breasts, sliced in the middle

2 cups baby spinach

2 garlic cloves

1/4 cup sun-dried tomatoes

1/4 cup plain Greek yogurt

2 tablespoons red onion, diced

2 tablespoons fresh basil, chopped

1/4 teaspoon black pepper

1/4 teaspoon sea salt

1/4 teaspoon oregano

1/4 teaspoon thyme

1/4 teaspoon garlic powder

Preheat oven to 350 degrees. In a food processor, combine baby spinach, garlic cloves, sun-dried tomatoes, red onion, fresh basil, and plain Greek yogurt until well combined. Stuff the mixture evenly into each sliced chicken breast. Arrange on a baking sheet. In a bowl, combine sea salt, black pepper, garlic powder, thyme and oregano. Sprinkle over top of both chicken breasts. Bake for 30-35 minutes until chicken is thoroughly cooked. Enjoy!

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