Stuffed Chicken Breast with Spinach and Cheese

Step 1

Preheat oven to 375°F. Cut a pocket into each chicken breast horizontally, being careful not to cut all the way through.

Step 2

In a bowl, mix the 1 cup spinach, 4 oz cream cheese, and 1/2 cup mozzarella until well combined. Season with salt and pepper.

Step 3

Stuff each chicken pocket with the spinach mixture, then press the edges together. Coat each breast with the 1/2 cup breadcrumbs, pressing to adhere.

Step 4

Heat 1 tbsp olive oil in an oven-safe skillet over medium-high. Add the chicken and cook until golden on both sides, about 3 minutes per side.

Step 5

Transfer the skillet to the oven and bake until the chicken is cooked through (165°F internal), about 15-20 minutes. Remove chicken and set aside.

Step 6

In the same skillet over medium heat, add the remaining 1 tbsp olive oil and the 2 sliced zucchini. Sauté until tender, about 5 minutes. Stir in the 1/2 cup heavy cream and remaining 1/2 cup mozzarella, simmer until slightly thickened, about 2 minutes.

Step 7

Return the chicken to the skillet, spoon the sauce over, and serve hot.