Ingredients
Method
- Preheat your oven to 375°F. Using a sharp knife, cut a horizontal pocket into each chicken breast, being careful not to cut all the way through. Season the inside and outside with salt and pepper.
- In a small bowl, combine the sun-dried tomatoes, spinach, mozzarella, Parmesan, and minced garlic. Evenly stuff each chicken breast with the mixture and secure the opening with toothpicks.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 3 to 4 minutes per side, until golden brown. Transfer the skillet to the preheated oven and bake for 15 to 18 minutes, or until the internal temperature reaches 165°F. Remove the chicken from the skillet and keep warm.
- In the same skillet over medium heat, whisk in the flour and cook for 1 minute. Gradually add the chicken broth and heavy cream, stirring constantly until smooth. Bring to a simmer and cook for 2 to 3 minutes until thickened. Stir in the fresh basil and adjust seasoning with salt and pepper.
- Remove the toothpicks from the chicken. Serve the stuffed chicken breasts drizzled with the creamy basil sauce. Garnish with extra basil if desired.
Nutrition
Notes
To save time, use pre-chopped spinach or frozen spinach that has been thawed and squeezed dry. For a lighter sauce, substitute half-and-half for the heavy cream, but the sauce will be thinner. Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth to prevent drying out. Make sure the chicken reaches 165°F to guarantee safety. Avoid over-stuffing the pockets or the filling may leak during cooking. Serve with roasted potatoes or a crisp green salad for a complete meal.