Made with tender chicken breasts that have been filled with a pocket of fresh spinach, herbs, zesty sun dried tomatoes, tangy feta and rich mozzarella. Worthy of holidays or especially welcome for weekend dinners.
Heat water a 12-inch oven safe skillet over medium-high heat. Once simmering add spinach and cook and toss just until barely wilted while adding a little more water as needed if it dries up. Transfer spinach to several layers of paper towels to cool and drain.
Place chicken on cutting board, cover with plastic wrap. Using a meat mallet pound thicker portions of chicken breasts to even them out, be careful not to tear so pound somewhat gently (and don't thin them more than 2/3-inch).
Cut a deep pocket through the thickness of each chicken breast, starting on inner side and being careful not to cut through on any other side (but get as close as possible).
Dab spinach dry with more paper towels layered atop then add to a mixing bowl along with feta, mozzarella, sun dried tomatoes, basil, oregano, garlic and red pepper flakes. Season lightly with salt and pepper and toss mixture to combine.
Stuff 1/4 of the mixture (compact it a bit) onto each chicken breasts. Use one or two toothpicks to seal of each chicken breast (ensure the cheese isn't hanging out or it may just fall and burn in pan).
Rinse skillet clean and dry. Return to medium-high heat and coat inside bottom and sides with olive oil.
Season both sides of each chicken breast with salt and pepper and add to skillet. Sear about 3 to 4 minutes on the first side then turn and sear second side for 2 minutes.
Transfer chicken in skillet to oven to continue to cook through about 12 to 16 minutes longer (test internal temps of chicken not filling, it should be 165 °F).
Transfer to a serving plate, remove toothpicks and drizzle over pan juices. You can serve whole portions or let them cool for about 10 minutes and cut into slices (as pictured).
Nutrition estimate per 4 servings, though you can get up to 6 servings if cutting into slices.