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Chicken Breast stuffed with Spinach, Provolone and Sun-dried Tomato Pesto in a Garlic Sun dried tomato Cream Sauce


Chicken Breast stuffed with Spinach, Provolone and Sun-dried Tomato Pesto in a Garlic Sun dried tomato Cream Sauce⠀
:⠀
4 chicken breasts⠀
8 slices provolone cheese⠀
½ cup sun-dried tomato pesto⠀
2 cups baby spinach⠀
8-10 leaves fresh basil ⠀
2 tbls olive oil, divided⠀
1 tbls oregano⠀
1 tbls smoked paprika ⠀
Salt and pepper ⠀
Creamy Garlic Sauce:⠀
1 small onion sliced up⠀
3 cloves of garlic chopped ⠀
1 cup heavy cream⠀
1 cup chicken broth⠀
½ tsp garlic powder⠀
1 tsp oregano⠀
1/4 tsp smoked paprika ⠀
1/2 cup parmesan cheese⠀
*⠀
Preheat the oven to 375 degrees. Prepare the chicken by cutting a slit into the side of each breast (butterflying the breast) Open the breast up and season with s&p and paprika. Add 2 slices of cheese, spinach, basil and sun dried pesto to each breast and close it up securely. ⠀
Use 1 Tablespoon of the olive oil from the sun dried tomatoes and brush the chicken, sprinkling with oregano. Sear each side of the chicken until golden brown. Remove chicken from pan and add onions and garlic. Cook 3 minutes and add broth and cream scraping up the bits in the pan. Add the seasoning and Parmesan cheese, stir and add chicken back to pan. ⠀
Place in the oven and bake for 20 minutes or until cheese is bubbly and chicken is cooked until no longer pink.

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