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 3-4 minutes.

Step 8

Bake until the chicken breasts are cooked through and reach an internal temperature of 165 degrees F, about 16-18 minutes.

Step 9

Serve the stuffed chicken breasts garnished with the parsley.