Feta & Sundried Tomato-Stuffed Chicken

INGREDIENTS

6 boneless, skinless chicken breasts, about 2 lbs total
2 cups roughly chopped spinach
4 oz (1/2 brick) cream cheese, softened
½ cup drained Krinos Sundried Tomatoes, chopped
1 cup loosely packed basil leaves
1 cloves garlic, finely chopped
3 oz Krinos Feta, crumbled
2 tbsp Krinos Extra Virgin olive oil
Salt & pepper

INSTRUCTIONS

  1. 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.
  2. 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.
  3. Divide stuffing between chicken breast pockets. Season breasts with salt and pepper.
  4. 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.