Pickle-Stuffed Chicken Breast

A juicy chicken breast stuffed with tangy pickles and creamy cheese, baked to perfection. This dish offers a delightful balance of savory and tart flavors, perfect for a quick main course.

Steps

1. Preheat oven to 375°F (190°C). 2. Slice the chicken breast horizontally to create a pocket without cutting all the way through. 3. In a small bowl, mix the cream cheese with garlic powder, salt, and pepper. 4. Spread the cream cheese mixture inside the chicken pocket. 5. Stuff the pickle slices into the chicken pocket over the cream cheese. 6. Secure with toothpicks if needed. 7. Heat olive oil in an oven-safe skillet over medium heat. 8. Sear the chicken breast on both sides until golden brown, about 3 minutes per side. 9. Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through. 10. Let rest for 5 minutes, remove toothpicks, and serve.

1 boneless, skinless chicken breast 3 large dill pickles, sliced 2 tablespoons cream cheese 1 teaspoon olive oil Salt and pepper to taste 1/4 teaspoon garlic powder