Stuffed Chicken Breast

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  2 cup Spinach
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  2 Garlic(6g)
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  4 oz Cream Cheese

  Standard block cream cheese. Neufchatel (1/3 less fat) is a good swap.

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  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

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  0.3 cup Tomatoes, Sun-Dried, Packed In Oil
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  0.3 cup Basil Pesto, Prepared
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  2 tbsp Parsley, Fresh
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  Freshly Cracked Black Pepper, For Serving

Instructions

1. 1Pat the chicken dry with paper towels. Using a small knife, carefully cut a 3-inch pocket into the side of each breast by wiggling the knife back and forth without cutting all the way through. Season inside and out with the kosher salt and freshly cracked black pepper.
2. 2Heat 1 tablespoon of olive oil in a large skillet over medium heat until glistening, about 1 minute. Add the fresh spinach and fresh garlic, cook 4–5 minutes over medium heat until the spinach is completely wilted. Transfer to a bowl and stir in the cream cheese, part-skim mozzarella, sun-dried tomatoes, and basil pesto until combined.
3. 3Divide the filling evenly among the chicken breasts, carefully stuffing each pocket without overfilling.
4. 4Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat until shimmering, about 1 minute. Add the chicken and sear 3–4 minutes per side over medium-high heat until golden brown on the exterior.
5. 5Reduce heat to medium-low, cover the skillet with a lid, and cook 12–15 minutes over medium-low heat until the internal temperature reaches 165°F when measured at the thickest part of each breast.
6. 6Cool the cooked chicken for 3–5 minutes on a cutting board.
7. 7Divide the chicken evenly into 4 airtight containers while still warm. Top each with fresh parsley and drizzle with basil pesto if desired.
8. 8Seal containers and refrigerate up to 4 days, or freeze up to 3 months.