This dish may be made ahead of time. Slice the stuffed chicken breasts and arrange them on an oven-safe serving platter, then warm them in a moderate oven just before serving.
- 3 lbs. boneless, skinless chicken breasts (about 10)
- 1 1/2 pounds fresh spinach, blanched, squeezed dry and finely chopped
- 3 oz. feta cheese
- 3 oz. fontina cheese, grated
- 1 1/2 oz. panko (Japanese bread crumbs)
- 2 oz. sun-dried tomatoes, oil drained
- 3 oz. pine nuts, toasted
- Salt and pepper to taste
- 1/4 cup olive oil, for searing
- 20 oz. marinara sauce of your choice
- Preheat the oven to 375 degrees. Mix the stuffing ingredients — the spinach, cheeses, panko, tomatoes, pine nuts — adding salt and pepper to taste.
- Cut a pocket into each chicken breast and fill it with about 2 ounces of stuffing.
- In a large pan, heat the olive oil, then season the chicken breasts with salt and pepper and sear in batches for about 5 minutes per side, or until golden.
- Transfer to a cookie sheet, then bake at 375 degrees for 8-10 minutes, or until just done at the fattest part — the chicken should measure 150 degrees on a meat thermometer. Let cool.
- To serve, cut the chicken breasts into thick, colorful slices. Pour the marinara sauce into an oven-to-table serving platter or baking dish, and arrange the chicken slices on top.
- The dish can be made ahead up to this point. Cover well and refrigerate it until nearly serving time, then uncover, top with a decorative drizzle of sauce, and place in a moderate oven, 300 degrees or so, for about 20 minutes, just until heated through.
Want to share your own recipe? Email it to firstname.lastname@example.org with the subject “Richmond Cooks”. Don’t forget a title, ingredients, directions, serving size, and a little about how the recipe came to you. Bon Apetit!