STUFFED CHICKEN BREAST WITH SPINACH, SUNDRIED TOMATOES & CREAM CHEESE

Instructions

1. Preheat the oven to 180°C.
2. Add 1 teaspoon of oil to a large pan over medium heat. Add the spinach and garlic and cook until wilted, for 3-4 minutes. Let it cool completely.
3. Combine the remaining filling ingredients, then gently stir in the spinach, garlic, and sundried tomatoes. Set aside.
4. Pat the chicken dry. Use a sharp paring knife to create a pocket for the stuffing. (Slice the side of the chicken that has the fold on the bottom.) Be careful not to cut all the way through to the other side.
5. Stuff each chicken breast with the filling. Sprinkle the top of the chicken with salt, pepper, garlic powder, and paprika.
6. Heat oil in a large skillet over medium-high heat. Once the oil is glistening and hot, add 2 chicken breasts at a time and sear each side until it begins to turn golden, for 2-3 minutes. (Tip: Use 2 spatulas to manoeuvre the chicken when flipping; it's easier to handle gently. The top and bottom of the chicken will cook about halfway up, but the middle will still be uncooked.)
7. Transfer the chicken to a baking dish.
8. Bake at 180°C for 17-20 minutes or until the thickest part of the chicken is cooked. Rest for 5 minutes before serving and enjoy!