Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes
Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes
Ingredients
4 large chicken breasts
4 tbsp Cream cheese
2 tbsp Olive oil
2 Garlic cloves, minced
1 tsp Salt
½ cup Sundried tomatoes
½ cup spinach, roughly chopped
¼ cup Parsley, minced
1/4 cup Pesto
3/4 cup Mozzarella cheese
Directions
- Heat your oven to 375F.
- Place the chicken on a cutting board. Cut a pocket into the side of the chicken breasts.
- Season the chicken with salt, inside and out.
- In a small bowl, mix the garlic, pesto, cream cheese and mozzarella. Set aside.
- Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach. Secure the opening with toothpicks if desired.
- 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.
- Place all four breasts back into the pan and place them in the oven until the internal temperature of the chicken breast is 165F.
