Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach, chopped
- ½ cup sundried tomatoes, chopped
- 4 tablespoons cream cheese (or Greek yogurt for a lighter option)
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs (basil, oregano, thyme)
- Salt and black pepper, to taste
Instructions
- Prepare the filling: In a medium bowl, combine softened cream cheese, chopped sundried tomatoes, spinach, minced garlic, salt, and pepper. Mix until creamy and uniform.
- Prepare the chicken: Slice a pocket into each chicken breast without cutting all the way through. Season the outside with salt, pepper, and Italian herbs.
- Stuff the chicken: Fill each pocket with the spinach and sundried tomato mixture. Press gently to close. Secure with toothpicks if needed.
- Sear the chicken: Heat olive oil in a skillet over medium-high heat. Sear chicken breasts for 3 minutes per side until golden brown.
- Bake to finish: Transfer seared chicken to a baking dish. Bake in a preheated oven at 180°C (350°F) for 20–25 minutes until fully cooked (internal temperature 74°C / 165°F).
- Rest and serve: Let chicken rest for 5 minutes before slicing. Serve warm to enjoy the creamy, flavorful filling.
Notes
For a lighter option, use Greek yogurt instead of cream cheese.
Leftovers can be refrigerated for up to 3 days or frozen for up to 1 month.
Feel free to add vegetables like bell peppers or mushrooms to the filling.
Adjust seasoning according to taste; a pinch of red pepper flakes adds a subtle kick.
- Prep Time: 15
- Cook Time: 25