Ingredients:

  • 4 (6 oz / 170 g) boneless skinless chicken breasts
  • 1/2 cup (55 g) baby spinach, finely chopped
  • 1/4 cup (30 g) sun-dried tomatoes, drained and minced
  • 4 oz (115 g) cream cheese, softened
  • 1/2 cup (50 g) grated Parmesan cheese
  • 5 cloves (15 g) garlic, minced
  • 1 tsp (5 g) salt
  • 1/2 tsp (2 g) black pepper
  • 1 tsp (2 g) smoked paprika
  • 2 tbsp (30 ml) olive oil
  • 2 tbsp (30 g) unsalted butter
  • 1/2 cup (120 ml) chicken broth (low sodium)
  • 1 cup (240 ml) heavy cream
  • 1 tbsp (15 ml) fresh parsley, chopped

Instructions:

  1. Butterfly the chicken by slicing horizontally into the thickest part of each breast, stopping just before cutting through to create a pocket.
  2. In a small bowl, mix softened cream cheese, half of the Parmesan cheese, chopped spinach, minced sun-dried tomatoes, and 2 cloves of minced garlic.
  3. Divide the stuffing mixture evenly among the four chicken pockets, press the edges together, and secure with toothpicks.
  4. Rub the exterior of the chicken with olive oil, salt, black pepper, and smoked paprika.
  5. Preheat the oven to 375°F (190°C). Heat an oven-safe skillet over medium-high heat until the oil shimmers.
  6. Place chicken in the pan, seam-side down, and sear for 3-5 minutes until a deep mahogany crust forms.
  7. Flip the breasts and sear the other side for another 3 minutes.
  8. Transfer the skillet to the oven and bake until the chicken reaches an internal temperature of 165°F (74°C).
  9. Remove chicken from the pan and set aside to rest. In the same skillet, melt butter and sauté the remaining garlic until fragrant.
  10. Deglaze the pan with chicken broth, scraping up the browned bits, then stir in heavy cream and the remaining Parmesan cheese.
  11. Simmer until the sauce thickens, stir in chopped parsley, and pour over the rested chicken breasts.