Stuffed Chicken Breasts (Sun-dried Tomatoes, Spinach, Cheese)

Prep Time: 10 minutes

Cook Time: 4 minutes + 20 minutes baking

Serving: 2

A Word From The Cook

So tasty but simple – you won’t really need a recipe!


    • 2 Small Chicken Breast (boneless & skinless)
    • 1/2 Cup Sun-dried Tomatoes (packed in oil)
    • 1 slice of Blue Cheese (halved)
    • large handful of fresh baby spinach leaves
    • 1 Tbsp Dijon Mustard
    • 1 Tbsp Lemon Juice
    • 1/2 tsp sugar
    • 2 tsp olive oil
    • 1/2 tsp Italian Mix Herbs
    • 1/2 tsp Red Chilli Pepper flakes
    • 3 grinds Salt
    • 5 grinds Pepper


  1. Mix the Dijon, Lemon Juice, Sugar, Olive Oil, Herbs and Chilli’s, Salt & Pepper in a small bowl.    Set this Italian Dressing aside.
  2. Pre-heat oven to 375° F.    Pre-heat BBQ to Medium / High
  3. Cut a slice / pocket in the thicker edge of the chicken breast (almost through to other side)
  4. B.B.Q. the chicken breasts for about 2 minutes per side.   Not cooked just charred.
  5. Using 1/2 of the Italian Dressing brush the inner cavity of the chicken breast.
  6. Stuff the pocket of the chicken breast with Cheese, Sun-dried Tomatoes, and Spinach.    Secure the opening with a tooth pick.
  7. Place in a baking dish and brush with remaining Italian dressing.
  8. Cook in preheated oven for 18 – 20 minutes.
1 Comment
  • Ken Alger
    Posted at 19:26h, 22 February Reply

    Take liberties with the stuffings – options include olives, feta, roasted red peppers, old white cheese or mozzarella (especially if Blue Cheese is not your thing).

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