Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) sun-dried tomato oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (3g) cracked black pepper
  • 1 tsp (5g) smoked paprika
  • 4 oz (115g) cream cheese, softened
  • 1/3 cup (50g) sun-dried tomatoes, finely chopped
  • 2 cloves (6g) garlic, minced
  • 1/4 cup (15g) fresh baby spinach, finely chopped
  • 1/4 cup (30g) shredded mozzarella cheese

Instructions:

  1. Lay the chicken breasts flat on a cutting board. Using a sharp knife, slice a pocket horizontally into the thickest part of the breast, being careful not to cut all the way through to the other side.
  2. In a small bowl, fold together the softened cream cheese, chopped sun-dried tomatoes, minced garlic, spinach, and mozzarella until a thick paste forms.
  3. Spoon approximately 2 tbsp (30g) of the mixture into each chicken pocket. Press the edges together and secure with 2-3 toothpicks to lock in the cheese.
  4. Pat the outside of the chicken completely dry with paper towels. Season generously with salt, pepper, and smoked paprika.
  5. Heat the sun-dried tomato oil in the cast iron skillet over medium-high heat until it shimmers.
  6. Place chicken in the pan. Sear for 5–7 minutes per side without moving them, until the exterior is mahogany-colored and develops a shattering crust.
  7. Reduce heat to medium-low. Cover the pan with a lid for 5–8 minutes, or transfer the skillet to a 375°F (190°C) oven.
  8. Use a meat thermometer to ensure the thickest part of the breast reaches an internal temperature of 165°F (74°C).