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–+ servings

Fancy Stuffed Chicken

ChickenGastro-PubOvenSpecial Occasion
Time :50 minutes
Yield :4 servings
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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.  
You basically stuff chicken breasts with cream cheese, pesto, garlic, mozzarella, sun-dried tomatoes, and spinach (very Italian), then sear them to golden perfection. 
It's so simple to make but dramatic enough to make a boring Tuesday feel like a fab dinner party.
Hack it:
Use flavored cream cheese to add extra complexity to the meal.
If the chicken breasts refuse to stay put, use toothpicks to keep them in place.
Use a cast-iron skillet to make the best crust of your life.
Leftovers:
Use a microwave to reheat, and you're risking a sad meal. Instead, reheat gently in the oven to keep it tender and juicy.
Use up any leftovers: slice or dice and add to green salads or even wraps, or turn them into a burrito with grains or rice.
Also, surprisingly good cold! Straight from the fridge, no judgment.

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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