Stuffed chicken breast

Materials

4 large chicken breasts about 2 kg  

1 teaspoon of salt  

2 tablespoons of virgin olive oil  

2 cups spinach, coarsely chopped  

2 cloves of garlic, finely chopped  

120 gr. cream cheese, at room temperature  

¾ cup shredded mozzarella  

¼ cup sun-dried tomatoes, coarsely chopped  

¼ cup basil pesto  

2 tablespoons chopped fresh parsley (optional)  

Freshly ground black pepper, for serving  

Note: If you want you can use toothpicks to secure the stuffing inside the chicken pocket.  

Step by step process:

• 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 7cm slit in the side of each chicken breast, rocking the knife back and forth to create as large a pocket as possible without cutting through the whole chicken.  
• Salt the chicken inside and out.  
• Heat 1 tablespoon oil in a cast iron or cast iron skillet over medium heat.  
• Once oil shimmers, add spinach and garlic and cook until spinach is wilted, about 4 minutes. Transfer the mixture to a medium bowl. Stir in the cream cheese, mozzarella, sun-dried tomatoes, and 2 tablespoons of the pesto.  
• Carefully stuff the stuffing into the chicken breast pockets, dividing it evenly.  
• Heat the remaining 1 tablespoon olive oil in the same skillet over medium heat.  
• Add the chicken and cook until golden brown, 3-4 minutes per side.  
• Transfer the pan to the oven (or transfer the chicken to a baking sheet) and bake for 16-18 minutes, until cooked through.  
• Divide the chicken among 4 plates, toss with the remaining pesto, sprinkle with parsley and freshly ground black pepper, to your liking.  

Mrs​ appetite !