Sundried Tomato and Spinach Stuffed Chicken Breasts

 Sundried Tomato and Spinach Stuffed Chicken Breasts

• 1 Tbsp olive oil 
• 1 Tbsp butter 
• 3 slices Canadian bacon, diced 
• 2 Tsp minced garlic 
• 3 Tbsp chopped sun dried tomatoes packed in olive oil 
• 2 cups fresh chopped spinach 
• 2 Tbsp grated Parmesan cheese, plus 1 Tbsp for top 
• Salt and pepper 
• 4 boneless skinless chicken breasts (medium in size)
• ½ cup finely shredded Swiss or provolone cheese 
• 2 Tbsp grated Parmesan 
• Fresh ground black pepper 
• ¼ cup white wine or chicken broth

Directions:
Heat the olive oil and butter over medium heat in an oven proof skillet.  Add the Canadian bacon, garlic, sun dried tomatoes and sauté for about 2-3 minutes.  Add the spinach and allow it to wilt for a minute or two before stirring into the bacon mixture.  Turn heat off and add the 2 Tbsp grated Parmesan cheese and salt and pepper to taste (not too much as the Parmesan is salty and you’ll be adding Swiss cheese) tossing to combine.  Set aside to cool.  (You will use the pan again)

Preheat oven to 375 degrees

Make a pocket in the side of the chicken breasts – thickest side – being careful not to poke through.  Try to make the pocket most of the length of the breast so there’s room for stuffing.  Lightly salt the inside of the pocket and begin stuffing with the filling…distributing evenly between the breasts.  You will notice the oil from the sun dried tomatoes and the olive oil, don’t worry, this is flavor and will keep the breasts moist…olive oil is a healthy oil.  Next, evenly stuff the Swiss cheese into the pockets.  Lightly sprinkle the extra 1 Tbsp Parmesan cheese over the top of the stuffed breasts and finish with fresh ground black pepper.

In the same skillet used for the stuffing, heat on medium high (there should be enough oil in pan to sauté, if not, add a little olive oil.)  With a tong, gently place the breasts in pan and sear just long enough to brown and gently turn to brown the other side.  (About 4 minutes total).  Add ¼ cup white wine or chicken broth to the bottom of the pan and turn off heat.  Loosely cover the pan (with lid or foil – I used a cast iron skillet so I covered with foil) and place in the pre-heated oven for 35 minutes, remove lid and bake another 10 minutes.  Allow to rest for 5-7 minutes covered to keep warm.  Spoon the wine sauce over breasts.  Serve with whole grain brown rice or gluten free angel hair pasta.