These gravy-topped chicken breasts are filled with spinach, Monterey Jack cheese, and sun-dried tomatoes. They are surprisingly easy to make. If desired, you can fill the breasts ahead of time, and then pop them into the oven about 30 minutes before you wish to serve them. Ingredients are listed below:
Cheesy Stuffed Chicken Breasts
Ingredients for 4 servings (recipe may be halved)
For the filling:
10-ounce box frozen chopped spinach, thawed, drained, and squeezed
1/3 cup chopped sun-dried tomatoes
2 teaspoons garlic paste (or 2 minced cloves of fresh garlic)
Seasonings to taste: salt, pepper, garlic powder and onion powder
1 1/2 cups shredded Monterey Jack cheese
For the chicken:
4 chicken breasts
Olive oil (or, use some of the oil from the sun-dried tomatoes)
Seasonings to taste: salt, pepper, garlic powder, paprika
Sauce:
3 tablespoons butter
3 tablespoons flour
2 cups homemade (or good-quality store-bought) chicken stock
Seasonings to taste: salt, pepper, garlic powder
Optional for garnish:
Fresh, minced parsley
Bake at 375°F until the thickest part of the breast registers 165°F when tested with a digital thermometer -- 25-30 minutes.
