- 3 boneless, skinless chicken breasts, or approximately 1lb (450g)
- 1⁄2 tsp salt
- 1⁄2 tsp ground black pepper
- 1⁄2 tsp garlic powder
- 1⁄2 cup chopped sun-dried tomatoes
- 1⁄2 cup chopped fresh baby spinach
- 1⁄2 cup light shredded mozzarella cheese
- Preheat oven to 350°F (177°C). Lightly spray a medium cast iron skillet with non-stick cooking spray and place over medium-high heat.
- Add the chicken breasts to the skillet and season with the salt, pepper, and garlic powder. Cook for 1 to 2 minutes per side, or until lightly browned.
- Remove the skillet from the heat and allow the breasts to rest in the skillet for 5 minutes. Once the breasts are cool enough to handle, transfer to a cutting board and create pockets for the fillings by slicing halfway through each breast lengthwise, being careful not to slice completely through the breasts.
- Stuff each breast with equal amounts of the spinach, tomatoes, and cheese, and secure by inserting a toothpick through each breast. Transfer the breasts back to the skillet and bake for 20 minutes. The chicken is done when the juices run clear and the internal temperature reaches 165°F (74°C). Serve hot.
