Stuffed Tuscan Chicken - Pinterest Pick #23

New ways to eat chicken are always on my mind when I am browsing the internet for recipe ideas. I came across this recipe and when I saw that it had both cheese and sundried tomatoes, I was in. This is a great low carb, gluten free option that is pretty filling. We had ours with salad and that was enough for a dinner.  You can find the original pin HERE and the recipe HERE. The one shortcut I took was instead of making the garlic herb cheese myself was that I used Alouette garlic herb cheese that you can find in your deli's cheese section. 

Stuffed Tuscan Chicken

Ingredients:

• 4 boneless, skinless chicken breasts
• 2 tbs olive oil
• 2 tbs Cajun seasoning (I use Slap Yo Mama - I find it at Walmart)
• 1 tbs Italian seasoning
• 1 tbs paprika
• 1 tbs onion powder
• 1 container Alouette garlic herb cheese spread
• 1 small container of sun dried tomatoes (chop all the tomatoes and reserve the oil)
• 1 10 oz pkg of frozen spinach, thawed & drained
• 1/4 cup shredded mozzarella
• 1/4 cup grated Parmesan

Directions:
Butterfly all of the chicken breasts, being careful not to slice them all the way through. Rub the chicken with the reserved oil from the sun-dried tomatoes. Season the chicken with the Cajun spice, Italian spice, paprika, and onion powder. In a separate bowl, mix together the spinach, sun-dried tomatoes, garlic herb cheese, mozzarella, and Parmesan.  Add a heaping tablespoon of the mixture to each chicken breast and press both sides together to close (use toothpicks to seal so the mixture doesn't come out. Bake at 350 for 30-40 mins (the original recipe calls for searing both sides of the chicken in a pan for baking but I did not find this step necessary, especially on a weeknight). Let rest 5 minutes before serving. Enjoy!