Ingredients
The following ingredients have 4 Servings
- 4 boneless skinless chicken breasts
- 1/2 tablespoon olive oil
- 3 cloves garlic, minced
- 5 cups fresh baby spinach
- 1/2 cup sun-dried tomatoes in oil, drained and roughly chopped
- 1 teaspoon Italian seasoning
- 4 oz cream cheese
- 8 slices fontina cheese
- Kosher salt and freshly ground black pepper, to taste
Instruction
- Preheat oven to 375°F and lightly grease a 9x13-inch baking dish with nonstick spray.
- In a large skillet over medium-high heat, heat olive oil. Add garlic and cook 30 seconds. Stir in spinach and sun-dried tomatoes and cook until wilted, about 2 minutes, stirring frequently.
- Remove from heat and set aside to cool a bit.
- Add cream cheese to a medium bowl. Add Italian seasoning and cooled spinach mixture. Stir until well combined.
- Cut 5 to 6 slits in each chicken breast, cutting about 3/4 of the way down but not cutting all the way through. Season with salt and pepper.
- Place chicken in baking dish and fill each pocket with the spinach/cream cheese mixture. Break up fontina cheese slices and stuff each pocket with cheese.
- Bake until chicken is cooked through, about 25 minutes, depending on thickness.
- Remove from oven and let stand 5 minutes before serving. Enjoy!
