Stuffed chicken breast

 

Ingredients

• 4 ounces cream cheese, softened
• 1/2 cup frozen spinach, defrosted and squeezed dry
• 1/3 cup sliced sun-dried tomatoes packed in oil
• 1/2 teaspoon garlic powder
• 1/2 cup shredded mozzarella cheese
• 1/3 cup shredded Parmesan cheese
• 1/2 teaspoon Italian seasoning
• 4 boneless skinless chicken breasts
• salt and pepper
• 1/2 teaspoon paprika
• wooden toothpicks
• 1 tablespoon olive oil
• 1 tablespoon oil from sun-dried tomato jar

Instructions

• In a medium bowl stir together cream cheese, spinach, sun-dried tomatoes, garlic powder, mozzarella cheese, Parmesan cheese, and Italian seasoning until evenly mixed. Set aside.
  
• Cut a pocket in each chicken breast. Sprinkle the outside of the chicken and inside the pocket with salt and pepper.
  
• Sprinkle the outside of the chicken with paprika.
  
• Stuff each pocket with cream cheese mixture. Secure each opening with a few toothpicks.
  
• Preheat the oven to 375 degrees.
  
• Heat the olive oil and sun-dried tomato oil in an oven-proof skillet. (Either cast iron or stainless steel work well for this.)
  
• Add chicken breasts and cook until golden brown on the bottom. Flip over and cook until browned on the other side.
  
• Transfer skillet to oven and cook another 15 minutes or until chicken is cooked through.