Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) cracked black pepper
  • 4 oz (113g) cream cheese, softened
  • 1/3 cup (50g) sun-dried tomatoes, drained and finely chopped
  • 1/4 cup (28g) grated Parmesan cheese
  • 2 tbsp (8g) fresh parsley, minced
  • 1 clove (5g) garlic, minced
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Pat the chicken breasts dry with paper towels. Cut a horizontal slit into the thickest part of the meat to create a pocket, without cutting all the way through. Season the exterior with garlic powder, smoked paprika, salt, and pepper.
  2. In a small bowl, stir together softened cream cheese, chopped sun-dried tomatoes, Parmesan, parsley, minced garlic, and red pepper flakes until a uniform paste forms.
  3. Spoon the filling into each chicken pocket, leaving a small gap at the edge. Seal the opening with 2-3 toothpicks.
  4. Heat olive oil in a skillet over medium-high heat. Sear chicken for 3-5 minutes per side until a mahogany crust forms.
  5. Transfer the skillet to a preheated oven at 400°F (200°C) and roast for 10-15 minutes, or until a meat thermometer reads 165°F (74°C).
  6. Let the chicken rest for 5 minutes before removing toothpicks and serving.