Ingredients:

  • 4 oz cream cheese, softened
  • 1/4 cup sun-dried tomatoes, finely chopped
  • 1/2 cup fresh spinach, finely chopped
  • 1/4 cup Parmesan cheese, freshly grated
  • 1/2 tsp dried oregano
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 4 (6 oz) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp unsalted butter
  • 1 tsp Italian seasoning
  • 1/2 tsp paprika
  • 1 cup heavy cream
  • 2 tbsp tomato paste
  • 1/2 cup chicken broth
  • 2 cloves garlic, minced
  • 1 tbsp fresh basil, chiffonade

Instructions:

  1. Lay the chicken breasts flat on a cutting board. Slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  2. In a small bowl, combine the softened cream cheese, chopped sun-dried tomatoes, spinach, Parmesan, oregano, salt, and pepper. Stir until uniform.
  3. Spoon the cream cheese mixture generously into each chicken pocket, pressing it in to remove air gaps.
  4. Pat the chicken dry with paper towels. Season the exterior with Italian seasoning and paprika.
  5. Heat olive oil and butter in a cast iron skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until a deep golden-brown crust forms.
  6. Remove the chicken from the pan and set aside. In the same pan, sauté minced garlic for 30 seconds.
  7. Stir in tomato paste until darkened slightly, then whisk in chicken broth and heavy cream.
  8. Return the chicken to the skillet and simmer for 5–8 minutes until the sauce thickens and the chicken reaches an internal temperature of 165°F.
  9. Garnish with fresh basil chiffonade before serving.