Simple Recipes for Every Day
Stuffed Chicken Breast
- Serves: 4
- Prep Time: 20 min
- Cook Time: 30 min
Ingredients
- 4 large chicken breasts about 2 pounds
- 1 teaspoon kosher salt
- 2 tablespoons extra-virgin olive oil
- 2 cups packed spinach, roughly chopped
- 2 garlic cloves, minced
- 4 ounces cream cheese, room temperature
- ¾ cup shredded mozzarella cheese
- ¼ cup sun dried tomatoes, roughly chopped
- ¼ cup pesto, store-bought or homemade
- 2 tablespoons minced fresh parsley (optional)
- Freshly cracked black pepper, for serving
Method
Preheat the oven to 375° F with a rack in the center position.
Place the chicken on a cutting board. Pat the chicken 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 the 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) 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 4 plates, top with remaining pesto and sprinkle with parsley if using.
Note: If you have toothpicks on hand, use them to secure the filling inside the chicken pocket.