Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Ingredients

4large chicken breasts
1 tsp salt
2 tbsp olive oil
2 garlic cloves, minced
1/4 cup pesto
4 tbsp cream cheese
3/4 cup mozzarella cheese
½ cup sundried tomatoes
½ cup roughly chopped spinach
¼ cup parsley, minced

Method

  1. Heat your oven to 375 degrees F.
  2. Place the chicken on a cutting board. With a sharp knife, carefully cut a pocket into the side of the chicken breasts. Take care not to cut all the way through. You are creating a «pocket» for all the filling to bake in.
  3. Season the chicken with salt, inside and out.
  4. In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.
  5. Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.
  6. Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat. Sear the chicken on both sides for 3-4 minutes each, until golden brown.
  7. Place all four breasts back into the pan (or on a baking sheet if you are bot using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165°F. This takes about 16-18 minutes longer depending on the size of the breast.

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