Spinach and Sun-Dried Tomato Stuffed Chicken Breasts

Serves: up to 4 | Cooking time: 40 minutes

Recipe by Julie Wampler at Table for Two for Farmer Focus.


“The tender white meat chicken breasts from Farmer Focus are stuffed with ingredients like ricotta cheese, sun-dried tomatoes, fresh basil, and a few others that will make your mouth water!”



  • 2 packages Farmer Focus Boneless Skinless Chicken Breasts

    About 4-6 breasts
  • ½ teaspoon dried oregano

  • ½ teaspoon black pepper

  • ½ teaspoon garlic powder

  • ½ teaspoon Salt

  • 1 tablespoon Olive oil


  • 1 cup ricotta cheese

  • 1 cup steamed and drained baby spinach

    Or you can use thawed and drained frozen spinach
  • ½ cup shredded mozzarella cheese

  • ⅓ cup chopped sun-dried tomatoes, packed in olive oil

  • ¼ cup chopped fresh basil


  • 1 tablespoon olive oil

    or you can use the oil from the sun-dried tomatoes
  • ½ cup minced onion

  • 4 cloves minced garlic

  • 1 cup low sodium chicken broth

  • ½ cup milk of choice

  • ½ tablespoon lemon juice

  • 1 teaspoon dried oregano

  • 1 teaspoon dried basil

  • ½ teaspoon garlic powder

  • 2 teaspoon tapioca starch or flour

  • Salt and pepper to taste

  • 1 ½ cups fresh baby spinach

  • Fresh basil

  • Additional chopped sundried tomatoes, if desired

  • Optional: Shredded Romano or Parmigiano Reggiano cheese for topping



  1. Mix oregano, pepper, garlic, and salt. Carefully butterfly your chicken breasts. Spread the chicken breasts open and sprinkle the seasoning mixture on all sides of each of the chicken breasts.
  2. In a bowl, combine the ricotta, spinach, mozzarella, basil and sundried tomatoes. Carefully stuff each of the chicken breasts with the mixture.
  3. Preheat your oven to 350 degrees Fahrenheit. Add oil and once hot, carefully place the chicken breasts in the pan. Sear on each side for about 4 minutes. Transfer the pan to the oven and bake until the internal temperature reaches 165 degrees on your meat thermometer.
  4. Heat the remaining olive oil in a large skillet. Once hot, add the minced onion and garlic and saute until very soft and fragrant. Add the chicken broth, lemon juice, oregano, basil and garlic powder. Stir until mixture comes to a simmer. Lower heat and stir in the milk. Take out a few tablespoons of the liquid and place it in a small bowl. Add the tapioca starch or flour and whisk it in with the reserved liquid so a slurry forms and pour back into skillet to whisk and thicken.
  5. Once the sauce has reached your desired thickness, stir in spinach, add any sundried tomatoes you’d like, and remove the sauce from the heat. You can also stir in some shredded romano or parmigiano for a cheesier, richer sauce.
  6. Place the cooked chicken pieces into the sauce and spoon sauce on top of each chicken breast. Top with fresh basil and shredded cheese, and serve alongside your favorite pasta or side dish.
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