- (4 breasts) Chicken Breasts
- (3 Tbsp.) Olive Oil
- (1/3 cup) Pesto
- (2 Tbsp. minced) Garlic
- (8 oz.) Sun Dried Tomatoes
- (6 oz.) Cream Cheese
- (6 oz.) Smoked Cheddar Cheese
- (4 cups) Spinach
Instead of stuffing, I chose to do more of an open-face style. Because of this, it took less time to cook.
In a skillet, add some olive oil and cook down the spinach.
Slice the sun dried tomatoes into small bite-sized pieces.
In a saucepan add the cream cheese, cheddar, garlic and pesto. Let melt and stir.
Add the tomatoes and spinach. Let everything cook a few minutes.
While letting the stuffing meld together, heat oil in a cast-iron skillet.
Butterfly chicken breasts and then sear for a couple minutes on each side.
Preheat oven to 375 degrees.
Add the stuffing to the open-faced breast.
Place the skillet into the oven.
Bake for 10-15 minutes until breasts have reached 165 degrees.
Serve and enjoy!