Ingredients
The following ingredients have 4 Servings
- 3-4 boneless chicken breasts
- 1/3 cup sun-dried tomato pesto
- 1/2 cup shredded cheese, Italian blend (I used a mix of parmesan and mozzarella)
- 2 cups fresh spinach
- 1/4 tsp black pepper
- 1/2 tsp salt
- 1 tsp dried Italian seasoning
- 1/4 tsp dried garlic powder
- 1/2 tsp fresh rosemary, finely chopped
- 2 Tbsp olive oil
- 1/2 cup unsalted chicken stock
- 1/4 cup milk (alternatively you can use heavy cream or half and half)
- 1/2 tsp garlic powder
- 1-2 cups fresh spinach
- a pinch salt & pepper
Instruction
- Preheat oven to 375 degrees.
- Place your chicken breasts of a flat surface. Using a sharp knife, cut a long pocket in each chicken breast, making sure not to slice all the way through the chicken.
- Spoon about 1 1/2 Tbsps of sun-dried tomato pesto inside of each chicken breast. Place about 7-8 large spinach leaves and 2 Tbsp shredded cheese inside of each chicken breast.
- Secure each chicken breast with toothpicks (I used 3 in each just to be safe).
- Mix black pepper, salt, dried Italian seasoning, garlic powder and fresh rosemary together. Sprinkle the mixture evenly over each chicken breast.
- Add oil to a large skillet (I used a cast iron skillet, but feel free to use any oven safe skillet). Sear each side of the chicken breast for about 1-2 minutes, or until lightly golden brown.
- Turn off the heat.
- Mix milk, chicken stock, garlic powder, salt and pepper together. Pour the mixture into the skillet, around the chicken. Add fresh spinach around each chicken breast. I used 1 cup of fresh spinach, but you can use more or less depending upon your preference.
- Bake in the oven for about 18-20 minutes, or until chicken is cooked thoroughly (at 165 degrees Fahrenheit). Sprinkle with fresh rosemary, if desired.
- Serve immediately.
