Chicken breasts stuffed with mozzarella, spinach, and sun dried tomatoes - baked to absolute crisp-tender cheesy perfection!
5 stars (2 ratings)
Ingredients
4boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper, to taste
8ouncesfresh mozzarella cheese, sliced
2cupsbaby spinach, chopped
1cupsun dried tomatoes halves
1large egg, beaten
1cupItalian style bread crumbs
¼cupbasil 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.