I love traditional Tuscan chicken, but a stuffed version is even better when I’m planning a dinner party. It looks gorgeous with very little effort, and I always get compliments on how pretty and delicious it is. Stuffing chicken breasts doesn’t have to be scary– I’ll show you how!
How to Store and Reheat
Once cooled to room temperature, store Tuscan stuffed chicken breasts in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered with foil in a 350°F oven for 15-20 minutes, or until warmed through and melty.
Top Tip
I have found it helpful to use toothpicks to secure the stuffed chicken pockets. That way all of the delicious ingredients (especially the cheese) don’t escape the chicken.
How to make Tuscan Stuffed Chicken Breasts Step by Step
Season the Chicken: Rub the chicken breasts with 2 tablespoons of olive oil, ½ teaspoon of salt, ½ teaspoon of black pepper, and ½ teaspoon of Italian seasoning. Cut the pockets: Cut a wide pocket in each of the seasoned breasts. Try not to slice all the way through. Stuff the chicken: Stuff each chicken breast with an equal amount of roasted red peppers (1 cup), provolone cheese (4 slices), and spinach (1 cup packed). Sear the chicken: Heat 2 tablespoons of oil in a skillet over medium-high heat. Sear the chicken on each side, but don’t cook all the way through. Bake the stuffed chicken: Bake at 375°F for 30-40 minutes. Serve with pan sauce: Drizzle the juices from the pan all over the chicken breasts before serving.
