Creamy Sun Dried Tomato and Spinach Stuffed Chicken Breast

Ingredients

• •4 boneless, skinless chicken breasts
• •1/2 cup sun-dried tomatoes, finely chopped
• •1 cup fresh spinach, chopped
• •1/4 cup cream cheese, softened
• •1/4 cup grated Parmesan cheese
• •2 cloves garlic, minced
• •1/2 teaspoon paprika
• •1/2 teaspoon dried Italian seasoning
• •Salt and pepper to taste
• •2 tablespoons olive oil
• •1/4 cup chicken broth
• •1/4 cup heavy cream

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Using a sharp knife, carefully cut a pocket into the side of each chicken breast, ensuring not to cut all the way through.

3. 3

   In a bowl, mix together the sun-dried tomatoes, spinach, cream cheese, Parmesan cheese, and minced garlic. Add a pinch of salt and pepper and stir to combine.

4. 4

   Stuff each chicken breast with the prepared filling, securing the openings with toothpicks.

5. 5

   Season the outside of the chicken breasts with paprika, Italian seasoning, salt, and pepper.

6. 6

   Heat olive oil in a large oven-proof skillet over medium heat. Sear the stuffed chicken breasts for 2-3 minutes on each side until golden brown.

7. 7

   Remove the chicken temporarily from the skillet. Add chicken broth and heavy cream to the skillet, stirring to deglaze and combine into a creamy sauce.

8. 8

   Return the chicken breasts to the skillet, spooning some sauce over the top. Transfer the skillet to the preheated oven.

9. 9

   Bake for 15-20 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

10. 10

    Remove toothpicks before serving. Drizzle additional sauce over the chicken and enjoy!