The Best Stuffed Chicken with Sun-Dried Tomatoes
Ingredients:
For the Stuffing:
1 cup cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup chopped sun-dried tomatoes (packed in oil, drained)
1/4 cup chopped fresh basil or parsley
1/4 cup finely chopped spinach (optional)
1/2 teaspoon garlic powder
Salt and pepper to taste
For the Chicken:
4 boneless, skinless chicken breasts
1/2 cup all-purpose flour (for dredging)
2 large eggs, beaten
1 cup breadcrumbs (plain or seasoned)
1/4 cup grated Parmesan cheese (for coating)
2 tablespoons olive oil (for cooking)
Salt and pepper to taste
Instructions:
1. Prepare the Stuffing:
In a medium bowl, mix together the cream cheese, grated Parmesan, chopped sun-dried tomatoes, chopped basil or parsley, and garlic powder. Season with salt and pepper to taste.
If using spinach, add it to the mixture for extra flavor and color.
2. Prepare the Chicken:
Preheat your oven to 375°F (190°C).
Carefully slice a pocket into each chicken breast. Be sure not to cut all the way through.
Stuff each chicken breast with the prepared stuffing, packing it in as much as possible. You can use toothpicks to secure the opening if needed.
3. Bread the Chicken:
Set up a breading station: Place the flour in a shallow dish, the beaten eggs in another dish, and the breadcrumbs mixed with Parmesan cheese in a third dish.
Dredge each stuffed chicken breast in the flour, shaking off excess.
Dip in the beaten eggs, allowing any excess to drip off.
Coat thoroughly with the breadcrumb mixture.
4. Cook the Chicken:
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