The other day I suddenly got into the mood to post something for you guys. I had no idea what it would be until I opened the fridge I spotted a jar of sun dried tomatoes. Then I knew.
Less than an hour later, we were feasting upon this glorious stuffed chicken.
When my brother got home from school later that day, I was sitting in the living room editing these photos when suddenly I heard from the kitchen…
“Who did this?!”
“Who has done this wonderful thing?!”
Another pause. Then, mouth full, “Who made this chicken?!?!?!”
I smiled to myself knowing that I had struck success.
This chicken was seriously easy to make. It only needs a few ingredients, the star of which is the sundried tomatoes. Usually I’m too cheap to buy sundried tomatoes, but the other day at the grocery store I saw this big pack of “freeze-dried sundried tomatoes”. They were just vacuum packed without any oil or anything which didn’t look too awesome, but they were only about $2 so I decided to get them anyway.
As I had anticipated, they weren’t really so good right out of the package, but I chopped them up, put in the in a jar with herbs, olive oil, and garlic, and let them soak for a while. After that they were awesome, so I went back to the grocery store and got about five more packs and jarred them up.
Long story short, brace yourselves for a ridiculous amount of sundried tomato recipes. I can’t be stopped.
By the way, you may have noticed that I posted this post about six hours earlier than I usually post anything. That’s because I’m trying to get on Germany time since I’m going to Berlin
TOMORROW(!!!!!!!!!!). I just don’t want to waste my time there being jet lagged, so I’ve been slowly inducing jet lag over the last couple of days. Nobody seems to believe me that I can do it, but, well… I can. Doubters, prepare to be amazed when I land in Berlin bright eyed and bushy tailed and ready to rumble.
- Sundried Tomato, Spinach, and Cheese Stuffed Chicken
- Two large chicken breasts
- 3/4 cup Kraft Sun Dried Tomato Vinaigrette Dressing & Marinade (salt and pepper and olive oil would also work fine)
- 1/2 cup sundried tomatoes
- 1/2 cup roughly chopped spinach
- 1/2 cup feta cheese
- 1/2 cup mozzarella cheese
- Marinate the chicken breasts in the dressing for a few hours (I actually skipped this step. I just dumped some on right before I cooked them because I was doing it last minute).
- With a large sharp knife, carefully cut the chicken breasts like hot dog buns. Don’t cut all the way through.
- Open the chicken breasts up where you cut them and layer on the remaining ingredients. It’s okay if you can’t fit all of it in, you can just leave some out. Just squish in as much as you can. Stick a couple of toothpicks in near the opening to keep it all together.
- Heat up a pan (I used a cast iron skillet) and sear the meat on both sides. You can lower the heat and continue cooking the meat on the stove until it’s done or, if you’re using a cast iron skillet, you can put the pan in the panggangan at about 375ºF. You could also just completely cook it in the panggangan on a baking sheet if you don’t feel like searing it. Just make sure you cook it until the center reaches 165ºF on a thermometer (I have one like this).