Stuffed chicken breast

Ingredients 

4 large chicken breasts, about 2 kg 

1 teaspoon salt 

2 tablespoons extra-virgin olive oil 

2 cups spinach, roughly chopped 

2 garlic cloves, minced 

120 g cream cheese, at room temperature 

¾ cup grated mozzarella 

¼ cup sun-dried tomatoes, roughly chopped 

¼ cup basil pesto 

2 tablespoons finely chopped fresh parsley (optional) 

Freshly ground black pepper, for serving 

Note: If you like, you can use toothpicks to secure the filling inside the chicken pocket. 

Step-by-step instructions: 

• Preheat the oven to 190° C with a rack in the middle position. 
• Place the chicken on a cutting board. Pat the chicken dry with paper towels to remove excess moisture 
• Using a small knife, carefully cut a 7-centimeter slit into the side of each chicken breast, moving the knife back and forth to create as large a pocket as possible without cutting all the way through the chicken. 
• Season the chicken inside and out with salt. 
• Heat 1 tablespoon of oil in a cast-iron or ovenproof pan over medium heat. 
• Once the oil is shimmering, add the spinach and garlic and cook until the spinach has wilted, about 4 minutes. Transfer the mixture to a medium bowl. Stir in the cream cheese, mozzarella, sun-dried tomatoes, and 2 tablespoons of pesto. 
• Carefully fill the pockets in the chicken breasts with the filling, distributing it evenly. 
• Heat the remaining 1 tablespoon of olive oil in the same pan over medium heat. 
• Add the chicken and cook until golden, 3-4 minutes per side. 
• Transfer the pan to the oven (or transfer the chicken to a baking dish) and bake for 16-18 minutes, until cooked through. 
• Divide the chicken among 4 plates, drizzle with the remaining pesto, and sprinkle with parsley and freshly ground black pepper to taste. 

 Enjoy!