Instructions
- Working with one at a time, lay chicken breast smooth-side up on cutting board. Place hand overtop to steady. Insert a sharp knife into thickest part of breast and create a deep pocket about 3-inches long, being sure not to cut all the way through. Repeat with the remaining chicken and set aside.
- Set a large oven-proof skillet over medium heat. Add spinach and cook until just wilted, about two minutes. Tip into a mixing bowl; let cool. Add cream cheese, tomatoes, basil, and garlic. Stir to combine. Fold in feta.
- Divide stuffing between chicken breast pockets. Season breasts with salt and pepper.
- Wipe skillet clean. Heat oil over medium-high and brown chicken 3 minutes per side. Arrange smooth side up and transfer to oven. Cook until a meat thermometer registers 160° F, 16-18 minutes. Let rest 10 minutes before serving.