Mozzarella Stuffed Chicken
Chicken breasts stuffed with mozzarella, spinach, and sun dried tomatoes – baked to absolute crisp-tender cheesy perfection!
I realized that I have a ton of chicken thigh recipes, a few chicken breast recipes, and a couple of one pan chicken recipes but none that are stuffed!
The craziness, right?
So to bring that madness to an end, I have the cheesiest stuffed chicken recipe for you today (along with a fabulous giveaway below), packed with fresh baby spinach and sun-dried tomatoes, and then coated with breadcrumbs for that extra crunch.
Now I did use Panko for the first time around, but after testing this out, Italian breadcrumbs definitely takes the win for a baked chicken recipe.
Yes, this is completely baked from start to finish, and it’s just so stinking easy to whip up.
Simply butterfly your chicken, stuff, coat and place in the oven. Prep time is in less than 15 minutes!
Mozzarella Stuffed Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- Kosher salt and freshly ground black pepper, to taste
- 8 ounces fresh mozzarella cheese, sliced
- 2 cups baby spinach, chopped
- 1 cup sun dried tomatoes halves
- 1 large egg, beaten
- 1 cup Italian style bread crumbs
- ¼ cup basil leaves, chiffonade
Instructions
- Preheat oven to 350 degrees F. Lightly oil a 9x13 baking dish or coat with nonstick spray.
- Season chicken with salt and pepper, to taste. Cut each breast horizontally to, but not through, the other side to create a pocket.
- Lift top flap of chicken pocket, arranging cheese, spinach and tomatoes.
- Working one at a time, dip chicken into the eggs, then dredge in bread crumbs, pressing to coat.
- Place chicken onto the prepared baking dish and bake until the chicken is completely cooked through, reaching an internal temperature of 165 degrees F, about 25-30 minutes.
- Serve immediately, garnished with basil, if desired.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
Now for the giveaway! I have teamed up with some amazing bloggers for this $250 Paper Mart gift card giveaway, which will come in super handy for all of your holiday needs! Just be sure to enter through the widget below for your chance to win. Good luck!
The Hopeless Housewife || Miss in the Kitchen || Crissy Page || Very Culinary || Diethood || Tater Tots & Jello || Reluctant Entertainer || Unsophisticook || Roxana’s Home Baking
Disclosure: This post is sponsored by Paper Mart. All opinions expressed are my own.
I made this recipe for my family, it turned out great!
YUM!
I followed the recipe to the letter and can honestly say this is one of the BEST stuffed chicken recipes I’ve ever tried. Use sun dried tomatoes packed in oil (rather than dried) and fresh mozzarella (not shredded) to ensure a moist filling.
I have never left reviews on a food blog but having tried several Damn Delicious recipes in the last several months and LOVING every single bite I’m inspired to post reviews to show my appreciation!
Chungah has a gift for cooking!
It was very good but you definitely have to bake it a little longer than the 25 – 30 minutes. I had in for 30 but it wasn’t cooked through so I had to put it back in longer..other than that it was good.
I stuffed the chicken breast with mushrooms that I sautéed in butter , ham diced and Romano cheese . Added the mozzarella cheese when it was off heat. Dipped the stuffed chicken in egg and bread crumbs and topped with butter. . It smells amazing. Forgot to say that I sautéed the mushrooms with garlic too. Can’t wait to try. So the only ingredients I am using are chicken and mozzarella and bread crumbs
have you figured out a way to reheat these? I want to make them but I am only cooking for one person so I would not be able to eat all 4 at once!
How thick should the cheese be when sliced?
You can choose to make it as thin or as thick as you’d like – it’s up to you! Although for me, the cheesier the better. 🙂
This looks delicious. I’m trying it tomorrow. I just have one question though…why is the sodium so high?
The mozzarella, bread crumbs, and sun dried tomatoes are all high in sodium. You can purchase low-sodium options in these ingredients to cut down.
I made this last night and all of the chicken breast haters LOVED it! I will be adding this recipe to the dinner rotation! Thanks!
I made this recipe last night and it was absolutely fantastic!!!! My boyfriend ate every last bit haha
I will be definitely making more recipes from your website :]
Keep up the good work Chungah!
I accidently picked up kale instead of spinach. Don’t ask me how. Do you think it will be ok to use instead of the spinach??
Yes, absolutely.
Could you freeze these ahead of time before baking? Was thinking of having this as part of my meal prep.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
What would you suggest for sides??
My absolute favorite side dish is the garlic parmesan roasted potatoes. But please feel free to check out all of my side dish recipes here.
Would panko work instead of Italian breadcrumbs?
Yes, absolutely.
I’m a little confused about the dredging portion of this recipe. If I understand correctly – I’ve already stuffed the breast before I dip it in the egg.. doesn’t the egg then get all in the cheese and spinach?
Yes, that is correct. It is okay for some of the egg to drop into the filling.
Hi, i would like to know is there a trick to prevent the chicken breast from getting soggy on the bottom? I’ve never had success with breaded chicken in the oven. Top is nice and crispy, bottom is completely wet 🙁
A spritz of nonstick spray typically does the trick for me! 🙂
We made this recipe three days ago and loved it.
We did make two changes due to pantry failure, Sun Dried Tomato Bruschetta in place of the halves and Italian Style Panko in place of the breadcrumbs. It worked well and we were more than satisfied with the results.
You are a wonderful cook and we love your recipes!
What a great recipe, Chungah! I absolutely love this chicken!
P.S. Italian breadcrumbs are indeed better than Panko.
I made this chicken last night. I didn’t have sundries tomatoes, so roasted my own garden tomatoes with evoo and a bit of salt. Worked as a great substitute. I had huge breasts (chicken!!) so cut them in half across the width. Made pocket in the cut side. Then realized as I was stuffing that the breasts were able to stand on their own (made like a chicken cup)! That meant MORE cheese/spinach/tomato (and I added basil as I have it growing all over my place) and no leaking. Dredged the exposed chicken in egg and crumbs. Placed on baking sheet and sprinkled more crumbs on top of the filling. Then – because it’s always delish, drizzled a bit of melted butter over the top crumbs. Baked as directed – took an extra 5 minutes. Chicken was moist and filling was gooey goodness. served with corn soufflés – yum!! Not bad for a weeknight dinner!
I am wondering if it matters if the sun dried tomatoes are dried and rehydrated, or if they should be those in oil.
You can use either/or – it’s up to you! 🙂
This looks SO yummy! I love the addition of the sun dried tomato halves! Yum.