Two Sundays ago, my mother gave me the task of making Sunday dinner for everyone. It was kind of last minute so the only thing we really thought of was Macaroni and stuffed chicken breast. I was going to use my cream cheese until I remembered that cream cheese doesn’t melt very well, and my family more than likely wouldn’t like cheese inside of chicken. So I had to think of something else. It wasn’t until I was actually cooking the chicken that I thought of a spinach tomato combination. This chicken was seriously easy to make. It only needs a few ingredients, and you won’t have to worry about your chicken being dry either. I took a slightly unconventional route by boiling the chicken before baking it because I found it helps to soften it.
Parmesan Crusted Stuffed Chicken Breast
Five large chicken breasts
1 cup half and half
1/2 cup sundried tomatoes (fresh tomatoes are good if you don’t have sundried)
1/2 cup roughly chopped spinach
2 tablespoons red pepper flakes
2 tablespoons garlic and pepper seasoning
1/2 cup parmesan cheese
Marinate the chicken breasts in the garlic and pepper seasoning, then leave in the fridge overnight.
Take chicken breasts out of the fridge and boil in a pot of water for 30 minutes. Allow the chicken breasts to cool completely before proceeding.
With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don't cut all the way through.
Open the chicken breasts up where you cut them and layer the tomatoes and spinach. It's okay if you can't fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
Place chicken breasts in a casserole dish and cover in the half and half and olive oil. This will keep it moist while it bakes. Top with red pepper flakes and parmesan cheese. You can put the pan in the oven at about 375ºF. Allow the chicken to bake for another 30 minutes. Serve warm and enjoy!