Spinach and Sundried Tomato Stuffed Chicken

Main Dish

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Serves four (4)

Chicken Ingredients

  • Four (4) boneless, skinless chicken breasts
  • One (1) tbsp. olive oil
  • One (1) tsp. garlic herb seasoning
  • One (1) tsp. smoked paprika

Filling Ingredients:

  • One (1) cup baby spinach, chopped
  • 2/3 cup sundried tomatoes in oil, drained and chopped
  • 2/3 cup crumbled feta cheese
  • ¼ cup red onion, chopped
  • One (1) large garlic clove, minced
  • Two (2) tbsp. garlic and herb panko
  • One (1) tbsp. parmesan cheese, grated
  • ¼ tsp. kosher salt
  • 1 ½ tablespoon olive oil



  • Preheat oven to 425 degrees.
  • Pat down both sides of chicken with a paper towel.
  • Cut into the sides of each chicken breast, creating a pocket.
  • Rub olive oil on both sides of the chicken breast and season with garlic herb seasoning and smoked paprika. Set aside.
  • In a bowl mix the spinach, sundried tomatoes, feta cheese, red onion, garlic, panko parmesan cheese, kosher salt and olive oil.
  • Stuff each chicken breast with the spinach mixture.
  • Place olive oil in a large cast iron skillet over medium heat.
  • Sear the chicken breasts on each side until brown (approximately 2-3 minutes)
  • Place the cast iron skillet into your preheated oven and cook until the internal temperature reaches 165 degrees (approximately 13 minutes).


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