Stuffed Chicken Breast with Spinach & Cheese

Step 1 -Utilizing a cutting board, press on top of the chicken breasts one at a time.

Step 2 -Carefully insert the tip of a sharp knife into the thickest part of the chicken breast and cut a 3-inch opening.

Step 3 -Cut 3/4 of the way through the breast. You are creating a pocket, so don't cut all the way through. Repeat this process with the rest of the chicken breasts.

Step 4 -Season the chicken on all sides and inside the pockets with 1/2 teaspoon of the salt.

Step 5 -Combine the cream cheese, mozzarella, spinach, onion, garlic, and the remaining 1/2 teaspoon of the salt in a small bowl and mix until well combined.

Step 6 -Spoon the filling into the pocket of each chicken breast.

Step 7 -Heat the olive oil in a large skillet over medium-high heat for about 3 minutes.

Step 8 -Swirl the pan before adding the breasts to evenly distribute the oil.

Step 9 -Carefully add the chicken breasts and do not move the breasts for 5-7 minutes.

Step 10 -Flip the breasts over and add the butter right between them. Pick up the pan and give it a gentle swirl to distribute the melting butter.

Step 11 -Cook until the chicken reaches an internal temperature of 165 degrees F, about 5-7 minutes.

Step 12 -Transfer the chicken breasts to a plate or clean cutting board.

Step 13 -Let the chicken rest for 3 minutes before slicing and serving.