The Scoop
This is exactly what happens when a 'I have nothing in my fridge' moment turns into dinner that would make your mom proud. Â
You basically stuff chicken breasts with cream cheese, pesto, garlic, mozzarella, sun-dried tomatoes, and spinach (very Italian), then sear them to golden perfection.Â
It's so simple to make but dramatic enough to make a boring Tuesday feel like a fab dinner party.
Ingredients
- 4 large chicken breasts
- 1 teaspoon salt
- 4 tablespoons cream cheese
- 2 cloves garlic, minced
- 1/4 cup pesto
- 3/4 cup mozzarella cheese, shredded
- 1/2 cup sun-dried tomatoes
- 1/2 cup spinach, roughly chopped
- 2 tablespoons olive oil
- 2 tablespoons parsley, optional, minced, for garnish
Directions
- Preheat the oven to 375 degrees F.
- 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.
- Sprinkle the salt on the inside and outside of the chicken breasts.
- In a medium bowl, add the cream cheese, the garlic, the pesto, and the mozzarella cheese and stir to combine.
- 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.
- In a large cast-iron skillet or oven-safe skillet over medium heat, add the olive oil.
- Add the stuffed chicken breasts to the olive oil and sear on both sides until golden-brown, about 3-4 minutes.
- Bake until the chicken breasts are cooked through and reach an internal temperature of 165 degrees F, about 16-18 minutes.
- Serve the stuffed chicken breasts garnished with the parsley.
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