Spinach Stuffed Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts
• 2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 6 ounces fresh spinach, chopped
• 2 ounces softened cream cheese
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 cup shredded mozzarella cheese, divided
• 1 medium Roma tomato, sliced thinly into 8 slices

Instructions

1. Preheat oven: Preheat oven to 450°F (232°C).
2. Prepare chicken: Pat chicken breasts dry and season both sides with salt and pepper. Cut a horizontal slit in each chicken breast to create a pocket.
3. Steam spinach: Place spinach in a large bowl and steam in the microwave for 2-3 minutes, or sauté on the stove for 3-5 minutes, until wilted. Let cool.
4. Make filling: In a large bowl, mash together softened cream cheese and garlic. Stir in 1/2 cup mozzarella cheese.
5. Combine spinach and filling: Squeeze excess water from cooled spinach and stir into the cream cheese mixture.
6. Stuff chicken: Stuff spinach mixture evenly into chicken breasts. Secure with toothpicks.
7. Sear chicken: Heat olive oil in a large cast iron skillet over medium-high heat until shimmering. Add chicken and sear for 4-5 minutes per side, or until golden brown.
8. Top chicken: Top each piece of chicken with 2 tomato slices and 2 tablespoons of shredded mozzarella cheese.
9. Bake chicken: Transfer chicken to the oven and bake for about 15 minutes, or until the internal temperature reaches 165°F (74°C). If desired, broil for 1-3 minutes for darker cheese.