Stuffed Chicken Breast with Spinach, Cheese and Sun-Dried Tomatoes

Step 1

Heat your oven to 375° F.Place the chicken on a cutting board

Step 2

With a small sharp knife, carefully cut a pocket into the side of the chicken breasts

Step 3

Take care not to cut all the way through

Step 4

You are creating a "pocket" for all the filling to bake in.Season the chicken with salt, inside and out

Step 5

In a small bowl, mix the garlic, pesto, cream cheese and mozzarella

Step 6

Set aside

Step 7

Layer the inside pockets of your chicken with the cream cheese mixture, sun-dried tomatoes and spinach

Step 8

Secure the opening with toothpicks if desired.Heat the olive oil in a cast iron pan, or oven proof skillet over medium heat

Step 9

Sear the chicken on both sides for 3-4 minutes each, until golden brown

Step 10

Place all four breasts back into the pan (or on a baking sheet if you are not using an oven proof skillet) and place them in the oven until the internal temperature of the chicken breast is 165°F

Step 11

This takes about 16-18 minutes longer depending on the size of the breast.Sprinkle with parsley (if using) and serve