1/2 cup sundried tomatoes, chopped (packed in oil, drained)
1 cup cream cheese, softened
1/2 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper to taste
2 tablespoons olive oil
Instructions
Preheat the oven to 375°F (190°C).
In a mixing bowl, combine the chopped spinach, sundried tomatoes, cream cheese, mozzarella cheese, Parmesan cheese, minced garlic, Italian seasoning, salt, and pepper. Mix until well combined.
Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
Stuff each chicken breast with the cheese and spinach mixture, securing the opening with toothpicks if necessary.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the stuffed chicken breasts and sear for about 3-4 minutes on each side until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Remove from the oven and let rest for 5 minutes before serving.
Notes
For added flavor, marinate the chicken breasts in olive oil, lemon juice, and herbs for 30 minutes before stuffing.
Substitute the spinach with kale or arugula for a different taste and texture.