Chicken Breast with Sun Dried Tomato, Spinach, and Smoked Provolone Stuffing
August 31, 2016 |
Below is another recipe from a friend and user of Main Entrée. This week we are celebrating the Bell & Evans Chicken Breast, a no antibiotics ever product, vegetarian fed, truly delicious product!
4 Bell & Evans Chicken Breast, split side ways to form a deep pocket for stuffing
1C Chicken broth
2T Sun Dried Tomatoes- packed tight and chopped
3/4 C Onion-Finely chopped
1T Chopped Garlic
2 C Fresh Spinach- chopped
1/2 C Smoked provolone cut into small cube
Salt and Pepper to taste
4 C Bread, CUT into 1/2 “ pieces (2 day old bread works best)
Sauté the onion, garlic, and sundried tomato over medium heat. Continue cooking until onion is translucent. Add chicken stock and heat to simmer. Remove from heat and add bread. Mix in thoroughly to ensure the bread absorbs all liquid. Add spinach. Add additional chicken stock if necessary. Be sure it is moist enough as it will be baked. Allow to cool and blend in the provolone. This will prevent it from melting and maintain it’s shape for baking.
Topping for Stuffed chicken breasts:
1/8 C Mayonnaise
3T Basil pesto, homemade or store bought
1/2 C Shredded or grated Parmesan Cheese
Mix and set aside.
Stuff the Chicken breasts and place in greased baking pan. Top each breast with 1-2 tablespoons of the basil pesto mixture. Be sure to cover the entire surface of the top of the breast.
Bake at 350 degrees for approximately 25-35 minutes. Yum!