Ingredients:

  • 4 boneless, skinless chicken breasts (1.5 lbs / 680 g)
  • 1 cup (100 g) mozzarella cheese, shredded
  • 1/2 cup (50 g) fresh spinach, chopped
  • 1/4 cup (30 g) sun-dried tomatoes, chopped
  • 1 teaspoon (5 g) garlic powder
  • 1 teaspoon (5 g) onion powder
  • Salt and black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 1/2 cup (120 ml) heavy cream
  • 1 tablespoon (15 g) fresh parsley, chopped
  • 1 teaspoon (5 g) fresh thyme, chopped
  • Juice of 1 lemon (15 ml)

Instructions:

  1. Butterfly the chicken breasts by slicing horizontally, being careful not to cut all the way through.
  2. Gently pound the chicken to ensure even thickness. Season both sides with salt and black pepper.
  3. In a bowl, combine mozzarella, spinach, sun-dried tomatoes, garlic powder, onion powder, salt, and pepper. Mix until evenly distributed.
  4. Spoon the filling into the center of each chicken breast. Fold the chicken over the filling and secure with toothpicks or twine.
  5. In a skillet, heat olive oil over medium-high heat. Add stuffed chicken saddles and cook for 5-7 minutes on each side, until golden brown.
  6. Ensure the internal temperature reaches 165°F (74°C).
  7. In the same skillet, reduce heat and add heavy cream. Whisk in parsley, thyme, and lemon juice; simmer for 2-3 minutes until thickened.
  8. Remove toothpicks from chicken and plate. Spoon herb cream sauce over the top.