Baked Chicken Breast with Sundried Tomatoes, Spinach and Mozzarella

01Method

1. 1

   Drain the sundried tomatoes and chop them into small pieces. Cut the mozzarella and feta into cubes and place in a bowl. Add the tomatoes and spinach, then stir to combine.

2. 2

   Pat the chicken breasts dry and carefully cut a horizontal pocket into each one from the side. Fill each pocket with the prepared filling mixture.

3. 3

   Transfer the filled chicken to a baking dish, season with salt and pepper, drizzle with the remaining oil from the tomatoes, and place in a preheated oven at 195°C. Bake for approximately 20 minutes until cooked through, covering with foil for the first 15 minutes if desired to retain moisture, then uncover for the final 5 minutes to develop a golden crust.

4. 4

   Remove the baked chicken from the dish, drizzle with olive oil, and serve with fresh bread.