Pan-Roasted Chicken Breasts Recipe

Name: Pan-Roasted Chicken Breasts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 whole Boneless Chicken Breasts; 1- 1/2 cup Spinach; 1/4 cups Sun-Dried Tomatoes, Finely Sliced; 1/4 cups Onion, Diced; 2 cloves Garlic, Minced; 6 Tablespoons Balsamic Vinegar; 6 Tablespoons Olive Oil; 1/4 cups Teriyaki Sauce; 4 whole Tomatoes, Diced (or 1 14.5-oz. Can); 1 ear Cooked Corn, Removed From Cob (or 1 Cup Canned); 2 Tablespoons Fresh Tarragon, Chopped (or 1 Tablespoon Dried)

Servings: persons

8 whole Boneless Chicken Breasts
1- 1/2 cup Spinach
1/4 cups Sun-Dried Tomatoes, Finely Sliced
1/4 cups Onion, Diced
2 cloves Garlic, Minced
6 Tablespoons Balsamic Vinegar
6 Tablespoons Olive Oil
1/4 cups Teriyaki Sauce
4 whole Tomatoes, Diced (or 1 14.5-oz. Can)
1 ear Cooked Corn, Removed From Cob (or 1 Cup Canned)
2 Tablespoons Fresh Tarragon, Chopped (or 1 Tablespoon Dried)

1
Preheat oven to 375 F. Slit chicken breasts and fill each with spinach leaves and half of the sun-dried tomatoes.
2
Place in a baking or roasting pan.
3
Pour/sprinkle remaining ingredients over the chicken, except for the corn and tarragon.
4
Bake for 40 minutes or until chicken is cooked through.
5
Remove chicken from the pan, and transfer remaining sauce into a small sauce pan along with the corn and tarragon.
6
Simmer for a few minutes, using a small amount of cornstarch to thicken if necessary.
7
Serve chicken with gravy on the side.

587

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 whole Boneless Chicken Breasts, 1- 1/2 cup Spinach, 1/4 cups Sun-Dried Tomatoes, Finely Sliced, 1/4 cups Onion, Diced, and more.

Yes, Pan-Roasted Chicken Breasts falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Roasted Chicken Breasts

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