Olive Garden Chicken Breast Stuffed With Sun-Dried Tomatoes

Name: Olive Garden Chicken Breast Stuffed With Sun-Dried Tomatoes
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Yield: 4 serving(s)
Ingredients: 4 (10 ounce) chicken breasts, with skin; 1/4 cup sun-dried tomato; 2 tablespoons pine nuts; 1 cup frozen chopped spinach; 1/2 cup Fontina cheese, Shredded; 2 cups breadcrumbs; 1 tablespoon butter, Melted; 1 tablespoon Italian parsley, Chopped; 1 teaspoon salt; 1/4 teaspoon ground black pepper

Submitted by Cook4_6

"I have not tried this yet, but it sounds pretty easy and yummy! Can never go wrong with Olive Garden!"

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Ready In:: 1hr 5mins
Ingredients:: 10
Serves:: 4

ingredients

4 (10 ounce) chicken breasts, with skin
¹⁄₄ cup sun-dried tomato
2 tablespoons pine nuts
1 cup frozen chopped spinach
¹⁄₂ cup Fontina cheese, Shredded
2 cups breadcrumbs
1 tablespoon butter, Melted
1 tablespoon Italian parsley, Chopped
1 teaspoon salt
¹⁄₄ teaspoon ground black pepper

directions

Mix stuffing ingredients together in a bowl.
Place chicken breast on a cutting board remove the tenderloins and cover with plastic wrap.
With a mallet or the palm of your hand slightly flatten the breast out.
Form the stuffing into a ball and place in center of the chicken.
Wrap the breast around the stuffing starting with one side roll the breast tucking the opposite side underneath.
Season the top of the chicken (skin side) with salt and pepper.
Roast in a 400 degrees oven for 30-40 minutes or until chicken reaches 165 degrees internal temperature.

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Reviews

I followed this recipe and my family loved the end result!! A few changes I would make for next time: 2 cups of breadcrumbs is way too much, 1 cup would be fine. Instead of 1/2 cup of Fontina cheese I would use 1 cup of 6 cheese italian blend. I rolled the chicken breasts and put them in a baking dish then sprinkled some more of the "stuffing" mixture over the top. Then I baked the chicken for about 10 mins. and thought it looked a little dry so I drizzled a little olive oil on the top of the chicken. This dish was wonderful but a little dry...a cream sauce of some kind over the top when serving would have been nice. Perhaps a white sauce or something with a little kick to it. Overall my family LOVED it and I would def. make again - with the above changes. Enjoy!

Jakers

Tweaks

I followed this recipe and my family loved the end result!! A few changes I would make for next time: 2 cups of breadcrumbs is way too much, 1 cup would be fine. Instead of 1/2 cup of Fontina cheese I would use 1 cup of 6 cheese italian blend. I rolled the chicken breasts and put them in a baking dish then sprinkled some more of the "stuffing" mixture over the top. Then I baked the chicken for about 10 mins. and thought it looked a little dry so I drizzled a little olive oil on the top of the chicken. This dish was wonderful but a little dry...a cream sauce of some kind over the top when serving would have been nice. Perhaps a white sauce or something with a little kick to it. Overall my family LOVED it and I would def. make again - with the above changes. Enjoy!

Jakers

RECIPE SUBMITTED BY

Cook4_6

United States

I am originally from Minneapolis, Minnesota and moved to Ohio in 1978. It was quite a culture shock going from the city to living next to the Amish. I spend most of my time cooking, cleaning and caring for my four kids. I have abandoned cookbooks and now cook from favorite, wilted recipe pages and the internet. I fell in love with my Italian family recipes (Scavo, Rotella, Scalzo, Micelli, Grande, Gigliotti) and my Mom's homecooked meals.

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