Creamy Spinach and Sun-dried Tomato Stuffed Chicken

Creamy Spinach and Sun-dried Tomato Stuffed Chicken

Delicious, creamy and cheesy stuffed chicken breasts that are so simple to make! Guaranteed to be loved by your family at the dinner table tonight. Pair this with steamed vegetables, mashed potatoes, and/or a simple side salad for the perfect meal!

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Ingredients:

• Chicken:
• 2 lbs chicken breast, (4 breasts)
• salt and pepper, (to taste)
• 1/4 tsp smoked paprika, (or regular paprika)
• 1/4 tsp garlic powder
• 2 tbsp olive oil
• Stuffing:
• 1/2 cup finely chopped baby spinach
• 4 oz cream cheese, (softened to room temperature)
• 1/8 tsp black pepper, (more or less - to taste)
• 1/4 tsp salt, (more or less- to taste)
• 1/4 tsp onion powder
• 1/2 tsp garlic powder
• 3 tbsp parmesan cheese
• 2 tbsp sun-dried tomato oil
• 1/4 cup shredded mozzarella cheese
• 1/4 cup sun-dried tomatoes, (roughly chopped - 4 tomatoes)
• Optional Garnishments:
• fresh or partially dried parsley
• freshly shaved parmesan cheese

Instructions:

1. Preheat oven to 400 degrees F.
2. To a medium-sized bowl, combine the ingredients for the stuffing. It should be a thick paste-like stuffing.
3. Season the outside of the chicken with the salt and pepper (to taste), garlic powder, and smoked paprika. Slice a deep pocket into the center of each breast making sure not to cut all the way through or too close to the edges.
4. Spoon the stuffing into each breast, pushing it into each and sealing the open edges with toothpicks.
5. Place a large, nonstick cast iron skillet (or oven-safe pan) over medium-high heat with 2 tablespoons of olive oil.
6. Once the oil is heated, add the chicken to the skillet and sear for 2-3 minutes. You don't want to cook through, but simply sear the outside to a light, golden brown.
7. Using a wide spatula, carefully flip each breast and sear the other side for an additional 2 minutes. Remove from heat.
8. If you have any leftover stuffing, spoon it throughout the skillet.
9. Bake, uncovered, for 25-30 minutes - checking at 22-23 minutes using a meat thermometer in the center of the thickest part of the breast. Temperature should read 165 degrees F.
10. Time will be dependent on how large the chicken breasts are.
11. Remove, serve with your favorite sides, and garnish with parsley and freshly shaved parmesan cheese.

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