Creamy Corn and Herb Stuffed Chicken Breast

1 chicken breast (boneless, skinless) 1/2 cup corn kernels (fresh or frozen) 2 tablespoons cream cheese 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1 garlic clove, minced Salt and pepper to taste 1 teaspoon olive oil

A juicy chicken breast stuffed with a creamy corn and herb filling, baked to perfection. This dish combines sweet corn flavors with fresh herbs for a comforting main course.

Steps

1. Preheat the oven to 375°F (190°C). 2. In a small bowl, mix corn kernels, cream cheese, parsley, chives, minced garlic, salt, and pepper. 3. Carefully cut a pocket into the side of the chicken breast without cutting all the way through. 4. Stuff the pocket with the corn and cream cheese mixture. 5. Secure with toothpicks if needed, then season the outside with salt and pepper. 6. Heat olive oil in an oven-safe skillet over medium heat. 7. Sear the chicken breast on both sides until golden brown, about 3 minutes per side. 8. Transfer the skillet to the oven and bake for 15-20 minutes, or until the chicken is cooked through. 9. Remove toothpicks before serving and enjoy.