Cheese and Spinach Stuffed Chicken Breasts

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:

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. Divide the chicken among four plates, top with remaining pesto and sprinkle with parsley.