Stuffed Sun-Dried Tomato Chicken

Carefully butterfly each chicken breast using a sharp knife, creating a pocket but not cutting all the way through.
Season the chicken breasts on both the inside and outside with salt and pepper.
2. Prepare the Filling:
In a medium bowl, combine softened cream cheese, chopped spinach, sun-dried tomatoes, shredded mozzarella, minced garlic, and red pepper flakes (if using).
Mix until all ingredients are well combined.
3. Stuff the Chicken:
Evenly distribute the filling into the pocket of each chicken breast.
Use toothpicks to secure the edges and prevent the filling from spilling out during cooking.
4. Sear the Chicken:
Heat olive oil in an oven-safe skillet over medium-high heat.
Add the stuffed chicken breasts and sear for about 3-4 minutes per side, until golden-brown.
5. Bake the Chicken:
After searing, transfer the skillet to the preheated oven.
Bake for 15-20 minutes or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
6. Serve:
Remove the toothpicks before serving.
Pair the stuffed chicken with your choice of side dishes such as roasted vegetables, pasta, or a fresh salad.
Serving and Storage Tips