Sun-Dried Tomato & Spinach Stuffed Chicken Breast with Parmesan Risotto.
Transform your dinner experience with this sumptuous dish: tender chicken breasts generously stuffed with a rich blend of sun-dried tomatoes, fresh spinach, and tangy feta. Paired perfectly with a creamy Parmesan risotto, it's a gourmet delight that promises to whisk your taste buds on a Mediterranean journey. Simple ingredients, extraordinary flavors.
Equipment
- Knife
- Cutting board
- Mixing Bowl
- Oven-safe Skillet or Frying Pan To sear the chicken breasts and then transfer them to the oven. If you don't have an oven-safe skillet, you'll need a separate baking dish. ( I used Castiorn)
- Toothpicks
- Large Pot or Saucepan
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Tongs
Ingredients
Sun-Dried Tomato & Spinach Stuffed Chicken Breast
- 4 boneless skinless chicken breasts
- 1/2 cup sun-dried tomatoes chopped
- 1 cup fresh spinach chopped
- 1/2 cup feta cheese crumbled
- 2 cloves garlic minced
- 2 tbsp olive oil
- Salt and pepper to taste
Parmesan Risotto
- 1 cup Arborio rice
- 4 cups chicken or vegetable broth kept warm
- 1 small onion finely chopped
- 2 cloves garlic minced
- 1/2 cup Parmesan cheese grated
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
Stuffed Chicken Breast:
- Preheat your oven to 375°F (190°C).
- In a bowl, mix sun-dried tomatoes, spinach, feta, and minced garlic.
- Slice a pocket into the side of each chicken breast and stuff it with the sun-dried tomato mixture.
- Secure the opening with toothpicks.
- Heat olive oil in an oven-safe skillet. Season the chicken breasts with salt and pepper, then sear them on both sides until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken is cooked through.
Parmesan Risotto:
- In a pot, heat olive oil and butter. Add the onions and sauté until translucent.
- Add garlic and sauté for an additional minute.
- Stir in the Arborio rice and cook for 1-2 minutes until lightly toasted.
- Gradually add the warm broth, one cup at a time, stirring frequently. Wait until the liquid is mostly absorbed before adding the next cup.
- Once the rice is tender and creamy, remove from heat and stir in the grated Parmesan cheese. Season with salt and pepper.
Notes
For the "Sun-Dried Tomato & Spinach Stuffed Chicken Breast with Parmesan Risotto" recipe, here are some recipe notes that can guide and enhance the cooking experience:
Recipe Notes:
- Chicken Thickness: When selecting chicken breasts, opt for uniformly thick pieces. If they're too thick, you can butterfly or pound them to an even thickness for uniform cooking.
- Sun-Dried Tomatoes: If using oil-packed sun-dried tomatoes, ensure to drain and pat them dry to avoid excess oil in your stuffing.
- Risotto Rice: It's crucial to use Arborio rice for risotto due to its high starch content. This gives the risotto its characteristic creamy texture.
- Chicken Temperature: For safety, ensure the chicken reaches an internal temperature of 165°F (74°C). If unsure, use a meat thermometer to check.
- Wine Option: For an added depth of flavor, you can deglaze the risotto pan with a splash of white wine after sautéing the onions and before adding the rice.
- Broth Temperature: Warm your broth before adding it to the risotto. Cold broth can slow down the cooking process and affect the dish's final texture.
- Stirring Risotto: Risotto requires regular stirring. This constant agitation releases the rice's starch and gives risotto its creamy consistency.
- Serving Suggestion: Serve the dish immediately for best results. Risotto tends to thicken as it cools, so its creamy texture is best enjoyed fresh from the stove.
- Garnishing: Consider garnishing with fresh herbs like parsley or basil for added color and flavor.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. However, note that the risotto will thicken further upon cooling.
Nutrition
Calories: 490kcalCarbohydrates: 55gProtein: 14gFat: 24gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 41mgSodium: 483mgPotassium: 632mgFiber: 5gSugar: 8gVitamin A: 1176IUVitamin C: 10mgCalcium: 278mgIron: 4mg
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