Skillet Caprese Stuffed Chicken Breasts

    There are so many ways to cook chicken and its various parts... Have you ever thought about stuffing just the chicken breast?  It's not as hard as it sounds, in fact, its quite easy and turns out super tasty!  In this recipe its best to utilize your cast iron skillet which moves from stove-top to oven.  The chicken is seasoned with a wonderful sun-dried tomato and basil pesto, along with spinach and mozzarella.  There are so many stuffing options as well, another family favorite is the Chicken Popper Stuffed Breast - recipe soon to follow! In the meantime, enjoy my Caprese stuffed chicken. ~Diane 

Skillet Caprese Stuffed Chicken Breasts 

4 boneless skinless Chicken Breasts, trimmed of fat
One 10 oz. box of Frozen Spinach; thawed & well drained. 
1 Cup Sun-dried Tomato Pesto with basil & cheese. (I use "Simply Pesto" DeLallo brand) 
2 Cups shredded Mozzarella 
2-3 Tablespoons Italian Seasonings
Salt & Pepper to taste 
2-3 Tablespoons Olive Oil 

  Preheat oven to 400º.

  Take each chicken breast and fillet in half horizontally without cutting all the way through. Open up the chicken, flatten out on your work surface and pound to 1 1/2 inch thickness if needed (this will help the chicken cook evenly.) Sprinkle with Italian seasonings, salt & pepper. Spread 1/4 cup of the tomato pesto over the entire inside surface of each chicken breast. Place spinach, and mozzarella over half the coated surface (see photos below) Fold the chicken breast back over onto itself.  Secure with toothpicks. Sprinkle chicken (top & bottom) with more salt, pepper and Italian seasonings as preferred. 
  In a large oven-safe skillet over medium-high heat, heat olive oil. Sear chicken until golden,
​3 minutes per side, then transfer the skillet to the oven and cook, about 25-30 minutes until meat thermometer in thickest part of top piece of chicken reads above 165. 
​Remove toothpicks and serve. 

Recipe & Photos by: Diane Baker for Canning and Cooking at Home