Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 4 oz (115g) cream cheese, softened
  • 2 cups (60g) fresh baby spinach, finely chopped
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • ¼ tsp (1g) red pepper flakes
  • ½ cup (120ml) chicken broth
  • 1 tbsp (15g) unsalted butter
  • 1 tsp (5ml) lemon juice

Instructions:

  1. Place your hand flat on top of the chicken breast. Using your knife, slice horizontally into the thickest part of the breast, stopping about ½ inch from the other side to create a pocket. Carefully open the pocket to create a 'book' shape. Season both the inside and outside generously with salt and pepper.
  2. In a small bowl, stir together the softened cream cheese, chopped spinach, Parmesan, garlic, and red pepper flakes until velvety.
  3. Spoon an equal amount of filling into each chicken pocket. Fold the edges over and secure the seam with 1-2 toothpicks to ensure the filling stays put.
  4. Heat olive oil in your skillet over medium-high heat until it shimmers. Place chicken in the pan and sear for 3-5 minutes per side until a deep golden-brown crust forms.
  5. Transfer the entire skillet to a preheated oven at 400°F (200°C) for 8-12 minutes. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C).
  6. Remove the chicken to a plate to rest. In the same pan, stir in the chicken broth, butter, and lemon juice over medium heat and simmer for 2 minutes.