Sun-Dried Tomato & Spinach Stuffed Chicken

Ingredients

For the Stuffed Chicken Breasts:

• 4 large boneless, skinless chicken breasts (approx. 7 to 8 oz each, thick cuts)
• 4 cups fresh organic baby spinach, roughly chopped
• 0.5 cup oil-packed Mediterranean sun-dried tomatoes (sulfite-free, drained and chopped)
• 4 cloves garlic, finely minced
• 3 tbsp nutritional yeast (creates rich, savory cheese flavor)
• 1.5 tsp Italian herb seasoning (dried oregano, basil, thyme, rosemary)
• 1.5 tsp coarse Celtic sea salt and 1 tsp cracked black pepper
• 1 tsp garlic powder and 0.5 tsp smoked paprika
• 3 tbsp unrefined avocado oil or grass-fed ghee (for pan searing)
• Wooden toothpicks (for securing pockets)

For the Creamy Garlic Pan Reduction:

• 0.75 cup rich organic chicken bone broth
• 0.5 cup culinary full-fat coconut cream
• 1 tbsp fresh lemon juice
• 0.25 cup fresh Italian flat-leaf parsley, chopped

For Serving:

• Garlic roasted broccolini or cauliflower mash
• Fresh basil leaves & cracked black pepper

Step-by-Step Instructions

1. Sauté the Spinach-Tomato Filling: Heat 1 tbsp avocado oil in a 12-inch cast-iron skillet over MEDIUM heat. Add minced garlic and chopped baby spinach; sauté for 2 minutes until spinach is completely wilted. Remove from heat. Transfer spinach to a bowl, squeeze out excess liquid, and stir in chopped sun-dried tomatoes, nutritional yeast, Italian seasoning, and 0.5 tsp sea salt.
2. Cut the Pocket (Chef Knife Technique): Place chicken breasts on a cutting board. Hold flat with one hand, and using a sharp chef's knife, carefully slice a horizontal pocket into the thick side of each breast, cutting about 3/4 of the way through without piercing the back or sides.
3. Stuff & Secure (Zero-Leak Invariant): Stuff one-quarter of the spinach-tomato mixture firmly inside each pocket. Pin the open seam tightly shut with 2 wooden toothpicks inserted horizontally.
4. Season Breasts: Rub the exterior of the stuffed chicken breasts with remaining sea salt, cracked black pepper, garlic powder, and smoked paprika.
5. Hard Cast-Iron Sear: Wipe out skillet and heat 2 tbsp avocado oil over MEDIUM-HIGH heat until shimmering. Place stuffed chicken breasts into the hot skillet. Sear undisturbed for 4 minutes until deeply golden-brown and caramelized. Carefully flip with tongs and sear the second side for 3 minutes.
6. Add Pan Sauce & Bake: Lower heat to MEDIUM. Pour chicken bone broth, coconut cream, and lemon juice around the chicken into the skillet. Transfer the skillet into a 375°F (190°C) oven for 10 to 12 minutes until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C).
7. Rest & Serve: Remove skillet from oven and transfer stuffed chicken to a cutting board. Discard toothpicks and let chicken rest for 5 minutes. Spoon warm, creamy pan sauce over each breast, scatter fresh parsley and basil over top, and slice into thick medallions to reveal the vibrant red-and-green filling!

Nutritional Breakdown (Per Stuffed Breast + Sauce)

Chef's Paleo Nutritional Science

Sun-dried tomatoes concentrate lycopene, lutein, and potassium that promote vascular tone. Baby spinach supplies rich folate, iron, and chlorophyll, while nutritional yeast delivers natural B-complex vitamins that accelerate cellular energy pathways.

Frequently Asked Questions