Cooking a stuffed chicken breast may sound complicated, but it’s easier than you’d think. I’m always looking for new and exciting ways to cook a basic chicken breast and have found that by stuffing them I can easily incorporate a lot of flavor.
– 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
- Heat your oven to 375 degrees F.
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.
- 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 (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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