Cheese and Spinach Stuffed Chicken Breast (Photo Submitted by Sharon Reed)
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Cheese and Spinach Stuffed Chicken Breast (Photo Submitted by Sharon Reed)
Cheese and Spinach Stuffed Chicken Breasts
Ingredients:
4 large chicken breasts
1 tsp. kosher salt
2 Tbsp. extra-virgin olive oil
2 cups packed fresh spinach, roughly chopped
2 garlic cloves, minced
4 oz. cream cheese, room temperature
¾ cup mozzarella cheese, shredded
¼ cup sun dried tomatoes, roughly chopped
¼ cup pesto, store-bought or homemade
2 Tbsp. minced fresh parsley
Freshly cracked black pepper, for serving
Directions:
Preheat the oven to 375 F with a rack in the center position. Place the chicken on a cutting board and pat dry with paper towels.
Using a small knife, carefully cut a 3-inch slit into the side of each chicken breast, wiggling the knife back and forth to create as much of a pocket as possible without cutting all the way through the chicken. Season chicken inside and out with the salt.
Heat 1 tablespoon of the oil in a cast iron or oven-proof skillet over medium heat. Once the oil is glistening, add the spinach and garlic and cook until the spinach is wilted, about 4 minutes. Transfer the spinach mixture to a medium bowl.
Stir in the cream cheese, mozzarella, sun-dried tomatoes and 2 tablespoons of the pesto. Carefully stuff the filling into the pockets of the chicken breasts, dividing evenly.
Heat the remaining 1 tablespoon of the olive oil in the same skillet over medium heat. Add the chicken and sear until golden brown, 3-4 minutes per side.
Transfer the skillet to the oven or transfer the chicken to a baking dish first and bake for 16 to 18 minutes, until the internal temperature of the chicken reaches 165 F on an instant-read thermometer.
Divide the chicken among four plates, top with remaining pesto and sprinkle with parsley.
