Ingredients

4	large 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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