4 large chicken breasts
1 teaspoon salt
4 tablespoons cream cheese
2 cloves garlic, minced
1/4 cup pesto
3/4 cup mozzarella cheese, shredded
1/2 cup sun-dried tomatoes
1/2 cup spinach, roughly chopped
2 tablespoons olive oil
2 tablespoons parsley, optional, minced, for garnish
Step 1 - Preheat the oven to 375 degrees F.
Step 2 - Use a sharp knife to carefully cut a pocket into the sides of each of the chicken breasts, being careful not to cut all the way through.
Step 3 - Sprinkle the salt on the inside and outside of the chicken breasts.
Step 4 - In a medium bowl, add the cream cheese, the garlic, the pesto, and the mozzarella cheese and stir to combine.
Step 5 - Stuff the cream cheese mixture, the sun-dried tomatoes, and the spinach inside the pockets of the chicken breasts, then secure the pockets with a toothpick if needed.
Step 6 - In a large cast-iron skillet or oven-safe skillet over medium heat, add the olive oil.
Step 7 - Add the stuffed chicken breasts to the olive oil and sear on both sides until golden-brown, about 3 to 4 minutes.
Step 8 - Bake until the chicken breasts are cooked through and reach an internal temperature of 165 degrees F, about 16 to 18 minutes.
Step 9 - Serve the stuffed chicken breasts garnished with the parsley.
Time: 50 minutes
Yield: 4 servings