Pesto and Spinach Stuffed Chicken
Creamy Chicken Breast with Pesto and Spinach
Ingredients:
4 boneless, skinless chicken breasts
3 tbsp pesto
100g cream cheese
200g fresh spinach
2 tbsp olive oil
Salt and pepper, to taste
Directions:
Preheat your oven to 200°C (180°C fan).
Slice a pocket into each chicken breast without cutting all the way through.
In a bowl, mix together the pesto and cream cheese until well combined.
Heat a large pan over medium heat and add the olive oil. Sauté the spinach for 2-3 minutes until wilted. Remove from heat.
Spoon the cream cheese mixture into each chicken breast pocket, then stuff with the wilted spinach.
Heat the same pan over medium-high heat and sear the chicken breasts for 2-3 minutes on each side until browned.
Transfer the chicken to an ovenproof dish and bake for 20-25 minutes, or until the chicken is fully cooked.
Serve hot and enjoy the creamy, savory flavors.
Prep Time: 10 minutes | Cooking Time: 25 minutes | Total Time: 35 minutes
Kcal: 400 kcal | Servings: 4 servings
