Creamy Spinach and Sun-Dried Tomato Stuffed Chicken Breasts Recipe - Kosher
Servings
6 servings
Yield
6 stuffed chicken breasts
Prep Time
20 minutes
Cook Time
30–35 minutes
Total Time
50–55 minutes
Difficulty
Intermediate
Cooking Vessels
Cutting board
Sharp knife
Mixing bowl
Measuring cups and spoons
Skillet
Baking dish (9x13-inch)
Toothpicks or kitchen twine
Meat thermometer
Ingredients
For the Chicken
6 boneless, skinless chicken breasts (about 6–8 oz each)
1 tablespoon olive oil
1 teaspoon kosher salt
½ teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon paprika
For the Filling
1 tablespoon olive oil
3 cups fresh spinach, chopped
½ cup oil-packed sun-dried tomatoes, drained and chopped
4 oz kosher dairy-free cream cheese substitute (pareve)
¼ cup dairy-free mayonnaise
2 cloves garlic, minced
¼ teaspoon kosher salt
¼ teaspoon black pepper
Optional Garnish
Chopped fresh parsley
Extra chopped sun-dried tomatoes
Instructions
Step 1: Prepare the Filling
Heat 1 tablespoon olive oil in a skillet over medium heat.
Add spinach and cook for 2–3 minutes until wilted.
Remove from heat and allow to cool slightly.
In a mixing bowl combine:
Cooked spinach
Sun-dried tomatoes
Pareve cream cheese substitute
Dairy-free mayonnaise
Garlic
Salt and pepper
Mix until creamy and well combined.
Step 2: Prepare the Chicken
Preheat oven to 375°F (190°C).
Pat chicken breasts dry.
Using a sharp knife, cut a pocket into the side of each breast without cutting all the way through.
Season both sides with salt, pepper, garlic powder, and paprika.
Step 3: Stuff the Chicken
Divide filling evenly among the chicken breasts.
Spoon filling into each pocket.
Secure openings with toothpicks if needed.
Step 4: Bake
Lightly grease a baking dish with olive oil.
Arrange stuffed chicken breasts in the dish.
Drizzle lightly with olive oil.
Bake for 30–35 minutes or until internal temperature reaches 165°F (74°C).
Step 5: Serve
Rest chicken for 5 minutes before serving.
Remove toothpicks.
Garnish with parsley and additional sun-dried tomatoes if desired.
Nutritional Information
(Approximate per serving)
Calories: 345
Protein: 42g
Fat: 16g
Carbohydrates: 5g
Fiber: 1g
Sugar: 2g
Sodium: 470mg
Dietary Adaptations
Gluten-Free
This recipe is naturally gluten-free. Verify all packaged ingredients are certified gluten-free.
Dairy-Free (Pareve)
Use kosher-certified dairy-free cream cheese and mayonnaise.
Keto-Friendly
Use full-fat dairy-free cream cheese and reduce tomatoes to ⅓ cup.
Low-Carb
Contains approximately 5g net carbs per serving.
Whole30 Adaptation
Substitute compliant mayonnaise and omit cream cheese substitute. Increase spinach for volume.
Tips & Troubleshooting
Filling Leaks Out
Do not overstuff the chicken.
Secure openings with toothpicks.
Chicken Is Dry
Use a meat thermometer and remove at 165°F.
Allow chicken to rest before slicing.
Filling Too Thin
Chill mixture for 10–15 minutes before stuffing.
Uneven Cooking
Pound thick portions of the chicken slightly before stuffing.
Sun-Dried Tomatoes Too Strong
Rinse lightly and pat dry before chopping.
Serving Suggestions
Serve with:
Roasted garlic green beans
Oven-roasted asparagus
Lemon herb cauliflower rice
Israeli salad
Roasted baby potatoes (if not keeping low-carb)
Steamed broccoli with olive oil
For a complete meal, pair with a crisp cucumber salad and fresh fruit.
Kosher Considerations
Use kosher-certified chicken.
Ensure sun-dried tomatoes, mayonnaise, and cream cheese substitute have reliable kosher certification.
Because this recipe uses pareve ingredients, it may be served with either meat meals or dairy meals according to your family's kosher practice.
Maintain separate meat and dairy utensils and cookware as required by your level of kashrut observance.
Check packaged ingredients for Passover certification if preparing during Pesach.
Shabbat Adaptations
Prepare Before Shabbat
Stuff and season chicken on Friday.
Cover and refrigerate until ready to bake.
For Friday Night Dinner
Bake completely before candle lighting.
Keep warm on a blech or approved warming tray according to your halachic practice.
For Shabbat Lunch
Fully cook before Shabbat.
Refrigerate overnight.
Serve cold, room temperature, or rewarm according to your family's custom and halachic guidance.
Make-Ahead
Filling can be prepared up to 2 days in advance.
Stuffed chicken can be assembled up to 24 hours ahead and refrigerated.
Notes
The combination of creamy filling, spinach, and tangy sun-dried tomatoes creates a flavorful restaurant-style chicken that remains kosher and family-friendly.
Pareve cream cheese provides richness while keeping the dish versatile for kosher meal planning.
Leftovers are excellent sliced over salad or tucked into a wrap using kosher-certified tortillas.
For a more Mediterranean flavor profile, add 1 teaspoon dried oregano and a pinch of basil to the filling.
