Stuffed Chicken Breasts
| 4 | boneless skinless chicken breast |
| 9 g | kosher salt, divided |
| ¾ tsp | black pepper, divided |
| 113 g | cream cheese, softened |
| 60 g | grated parmesan cheese |
| 30 g | baby spinach, loosely packed, finely chopped |
| 60 g | sun-dried tomatoes, in oil, chopped |
| 3 g | chopped basil |
| 3 g | chopped parsley |
| 3 g | sliced chives, or green onions |
| 2 g | minced garlic, or ½ teaspoon garlic powder |
| 30 ml | olive oil |
| Set the oven rack to the lower-middle position. Preheat to 190°C. |
| On the thickest side of the chicken breast, cut about a 4 to 5-inch long slit. Continue to cut a 2 to 3-inch deep pocket, leaving about a 1-inch uncut area to keep the other side connected. Make sure not to cut through the bottom. Repeat with the remaining pieces. |
| In a small bowl, combine 1 teaspoon salt and ½ teaspoon black pepper. Evenly season each side of the chicken with the mixture. |
| In a medium bowl, combine softened cream cheese, parmesan cheese, spinach, sun-dried tomato, basil, parsley, chives, garlic, ½ teaspoon salt, and ¼ teaspoon black pepper. |
| Evenly spread the cheese mixture into the pocket of each chicken breast, about 2 to 4 tablespoons, do not overfill. If desired, close the opening with toothpicks. |
| Heat a large oven-proof skillet or Dutch oven over medium heat. Once the pan is hot, add the olive oil. |
| Add the chicken, presentation side up, lightly press the meat down to make contact with the pan. Cook until golden brown on the surface, about 5 to 7 minutes. Flip over and cook for 5 minutes. If using smaller chicken breasts, check for doneness as baking may not be needed. |
| Transfer the pan to the oven. Bake until the meat is no longer pink and the internal temperature reaches 70 to 75°C, about 8 to 12 minutes depending on the thickness of the meat. Rest the chicken for 5 minutes, then serve hot. |