In under an hour, you can make this easy stuffed chicken breast recipe with a tasty mixture of cheese, spinach, walnuts, sundried tomatoes and fresh herbs. A winner every time!
4 boneless skinless chicken breasts
Kosher salt and pepper to taste
3 tablespoons extra virgin olive oil
3/4 cup California Walnuts, finely chopped and divided
1/2 cup ricotta cheese
1/4 cup shredded Mozzarella cheese
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
5 oz. frozen chopped spinach, drained and patted dry between paper towels
6 oil-packed sun-dried tomatoes, chopped
2 cloves garlic, minced
1 teaspoon dried oregano
Drizzle extra virgin olive oil (optional)
Additional sun-dried tomatoes and parsley (optional garnish)
Pat chicken dry and season with salt and pepper. Lay flat on a cutting board and cut a pocket into the thicker side, as large as you can without cutting all the way through.
To prepare filling, stir together 1/2 cup walnuts with remaining ingredients.
Press equal amounts into each chicken breast and press chicken firmly to enclose at the seam.
Heat 3 tablespoons oil in a large heavy skillet over medium-high heat. Add chicken and cook for 5 minutes. Carefully flip and cook for 5 to 7 minutes more or until cooked through. (Chicken should read 165°F on an instant read meat thermometer.)
Cut chicken into 1/2-inch thick slices and garnish with remaining walnuts, sun-dried tomatoes and parsley, as desired.
This completely plant-based pasta dish is packed with vegetables and features a bolognese-like sauce made with mushrooms and walnuts. The recipe can be halved and made in an 8 x 8 baking dish if you wish to make a smaller number of servings but this dish reheats well and we…
Israeli couscous, chicken and vegetables are served in a lightly spiced chicken broth.
