Sunny Stuffed Chicken Breasts

57 Sunny Stuffed Chicken Breasts

A perfect treat for the whole family! Chicken breasts just oozing rich, lush cheese and filling your home with a fantastic smell.

Serves 6


6 chicken breasts, skinned and boned

½ cup (124g) ricotta cheese

½ cup (54g) Gruyere cheese, finely shredded

1 tsp. fresh thyme, finely chopped

1 tsp. fresh parsley, finely chopped

½ cup (55g) sundried tomatoes in olive oil, diced

12 baby spinach leaves, torn

6 slices mozzarella cheese (optional)

Salt and pepper to season

Powdered paprika to garnish


  1. Pre-heat the oven to 375°F (191°C).
  2. Carefully slice open each chicken breast, with a sharp knife, to make a pocket in each one.
  3. Have ready an ovenproof dish large enough to hold the chicken breasts, side by side.
  4. In a medium sized bowl mix together the rest of the ingredients except the mozzarella cheese and the garnish.
  5. Divide the cheese mixture into 6 and spoon each serve into the pockets made in the chicken breasts.
  6. Secure each opening with one or two toothpicks to hold the filling inside.
  7. Lay the chicken breasts into the dish and top each one with a slice of mozzarella cheese if using.
  8. Place the dish in the hot oven and bake for 35 – 40 minutes uncovered.
  9. Check that the chicken is cooked and brown on the top.
  10. Serve.

Nutritional Facts per serve: Calories 401, Fat 16.5g, Carbohydrate 5.2g, Dietary Fiber 1.0g, Net Carbs 4.2g, Protein 55.4g

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