Creamy Sun-Dried Tomato Pesto Stuffed Chicken

Servings: 4

Ingredients:

• 4 boneless, skinless chicken breasts (about 1.5 pounds)
• 1/2 cup sun-dried tomatoes, chopped
• 1/2 cup fresh basil leaves
• 1/4 cup pine nuts, toasted
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1/2 cup cream cheese, softened
• 1/2 cup heavy cream
• 1/4 cup olive oil
• Salt and pepper, to taste
• 1 tablespoon unsalted butter
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. In a food processor, combine the sun-dried tomatoes, basil, pine nuts, Parmesan cheese, and garlic. Process until finely chopped and well combined. Add the cream cheese and heavy cream, then continue to process until smooth and creamy. Season the pesto mixture with salt and pepper to taste.
2. Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil or nonstick spray.
3. Using a sharp knife, make a horizontal slit in each chicken breast to create a pocket. Be careful not to cut all the way through the chicken. Season the chicken breasts with salt and pepper on both sides.
4. Stuff each chicken breast with approximately 2 tablespoons of the sun-dried tomato pesto mixture. Use toothpicks to secure the chicken breasts closed if necessary.
5. In a large ovenproof skillet, heat the olive oil and butter over medium heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side, until they are nicely browned.
6. Transfer the skillet with the chicken breasts to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
7. Remove the chicken from the oven and let it rest for 5 minutes before serving. To serve, drizzle any remaining pan juices over the chicken breasts and garnish with chopped fresh parsley.

Enjoy your Creamy Sun-Dried Tomato Pesto Stuffed Chicken with a side of steamed vegetables, salad, or pasta.