Spinach & Sun Dried Tomato Stuffed Chicken Breasts

Chicken has its virtues. It's very flexible, cooks relatively quickly, isn't too pricey & is readily available, but there are evenings when I'd rather turn my back & run than look at another chicken breast. Next time you find yourself bemoaning plain-jane chicken try stuffing a few breasts. It's a quick & simple way to breath new life into an everyday dish.

Spinach & Sun Dried Tomato Stuffed Chicken Breasts

2 thick boneless skinless chicken breasts
1 c. frzn. spinach, thawed & drained
1/2 c. ricotta cheese
1/4 c. goat cheese
1/8 c. parmesan cheese, grated
1/4 c. sun dried tomatoes, minced
2 sprigs fresh thyme
2 cloves garlic, minced
1/2 yellow onion, chopped
1 tbsp. olive oil
salt to taste
pepper to taste

Saute the onion & garlic in 1/2 tbsp. olive oil over medium heat until fragrant. Toss in the spinach, sun dried tomatoes, thyme, salt & pepper & cook a moment longer. Meanwhile, in a medium bowl, mix the cheeses together. Cool the spinach mixture & fold into the cheese mixture.

Salt & pepper the chicken breasts & slice a 2" deep slit in each one. Stuff the spinach mixture into the "pocket" (about 1/4 c. should fit). Return your pan to heat & cook the breasts in the remaining olive oil for 6 - 8 minutes on each side or until cooked through. If any spinach mixture remains top the chicken with it & serve.

*A side note: Sorry these photos look so blah. I'm not sure what went wrong, but this chicken is ten times yummier than is looks. Pinky swear!