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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