Spinach & Sun-Dried Tomato Stuffed Chicken Roll

Ingredients

• 2 large chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup sun-dried tomatoes, chopped
• 1 cup mozzarella cheese, shredded
• 2 tbsp cream cheese
• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• Salt and black pepper
• Fresh thyme for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Slice the chicken breasts horizontally and pound them until thin.
3. Season both sides with salt, pepper, and Italian seasoning.
4. In a bowl, combine spinach, sun-dried tomatoes, mozzarella, and cream cheese.
5. Spread the filling over the chicken breasts.
6. Roll the chicken tightly and secure with kitchen twine or toothpicks.
7. Heat olive oil in a skillet over medium-high heat.
8. Sear the chicken rolls for 2–3 minutes on each side until golden brown.
9. Transfer to a baking dish.
10. Bake for 25–30 minutes or until the internal temperature reaches 165°F (74°C).
11. Let rest for 5 minutes before slicing.
12. Garnish with fresh thyme and serve.