Chicken Stuffed With Spinach, Sundried Tomatoes, And Cheese

1. 1

   Preheat oven to 400u00b0F.

2. 2

   Place sun-dried tomatoes in a bowl; pour boiling water over them and let steep until softened, about 10 minutes. Drain and chop.

3. 3

   Mix boursin cheese with scallions and set aside.

4. 4

   Cut a horizontal slit along the thin, long edge of each chicken breast, nearly through to the opposite side, and open like a book.

5. 5

   Sprinkle the breasts with 1/4 teaspoon each salt and pepper.

6. 6

   Divide the cheese filling among the breasts, placing it in the center of each. Top with spinach and sun-dried tomatoes. Close the breast over the filling, pressing the edges firmly together to seal.

7. 7

   Sprinkle the breasts with paprika, 1/4 teaspoon salt and pepper.

8. 8

   Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken and cook until browned on one side, about 2 minutes. Turn the chicken over and transfer the skillet to the oven. Bake until the chicken is no longer pink in the center, about 15 minutes.

* Per serving · 4 servings · Values may vary.