Gluten Free Dairy Free Sundried Tomato Stuffed Chicken

By court15smith

Ingredients

• 1 1/2 pounds boneless, skinless chicken breasts, about 6 ounces each
• 1/3 cup fresh baby spinach, packed and chopped
• 1/4 cup julienned sundried tomatoes, rehydrated
• 1/4 cup gluten and dairy free mozzarella-style cheese substitute, shredded, optional
• 2 tablespoons nutritional yeast flakes
• 1 tablespoon Italian Herb Blend
• salt, to taste

Details

Servings 1
Adapted from onceamonthmom.com

Preparation

Step 1

Cut a pocket in each chicken breast.  In a bowl, mix the remaining ingredients.  Divide the mixture and stuff into chicken breasts.  If needed, hold chicken breasts together with toothpicks.  Cook in an oiled skillet over medium-high heat.  Sear the chicken breasts on each side for 3 minutes.  Place chicken into a baking pan and cook in a preheated 350 degree oven for 15 minutes until cooked through.  Let chicken rest for 3-5 minutes before serving.

Freezing Directions:

In the steps above, after stuffing the chicken breasts, place stuffed chicken breasts into a gallon sized freezer bag. Remove all the air possible, seal, label and freeze.