Creamy Stuffed Chicken

40 min

35-40 min

2 lbs	(1 kg )	4 large boneless skinless chicken breasts
3/4 cup	(170 g)	Canadian cream cheese
5	(10 g)	sun dried tomatoes, oil-packed, drained, chopped
1/2 cup	(11 g)	basil, chopped
1 tbsp	(3 g)	oregano, chopped
1 tbsp	(3 g)	parsley, chopped
1 tbsp	(2 g)	pepper
1/4 tbsp	(1 g)	salt
2 tbsp	(30 ml)	Canadian unsalted butter

	(567 g)	2 large clamshell packs of baby spinach
1 tbsp	(15 ml)	Canadian unsalted butter
1/2 cup	(125 ml)	cooking onion, diced
2 cloves		garlic, minced
1/2 cup	(125 ml)	Canadian milk
1/4 cup	(60 ml)	Canadian 35% cream
6 tbsp	(90 g)	Canadian cream cheese
1 cup	(250 ml)	Canadian parmesan cheese, grated
1/4 tbsp	(2 g)	nutmeg
1 tbsp	(15 ml)	each lemon juice and zest, as garnish

Preheat the oven to 375°F (190°C).
Butterfly the chicken breasts and set them aside.
In a bowl, mix all the ingredients except the butter. Spread the mixture evenly between the 4 pieces of chicken and close them with a toothpick.
In a non-stick frying pan, melt the butter over medium heat.
Place the chicken top side down in the pan and sear until golden brown. Flip and repeat on the other side.
Remove the chicken from the pan and place it on a parchment-lined baking sheet.
Bake for 20 minutes or until the internal temperature reaches 165°F (74°C).

In batches, place the spinach in a microwave-safe bowl and sprinkle with water. Microwave in 30-second increments until wilted, about 2 minutes. Squeeze out the excess water from the spinach.
In a large pan, melt the butter over medium heat. Add the onion and garlic, and cook for about 5 minutes, or until translucent.
Add milk, cream, and cream cheese. Stir frequently until the sauce has thickened, about 8-10 minutes.
Stir in the Parmesan cheese, nutmeg, and wilted spinach. Simmer for another 5 minutes. Serve with a squeeze of lemon juice and a sprinkle of lemon zest, if desired.