A juicy chicken breast stuffed with tangy pickles and creamy cheese, creating a perfect balance of flavors. This main dish is both simple and satisfying, ideal for a quick yet flavorful meal.
1. Preheat oven to 375°F (190°C). 2. Butterfly the chicken breast by slicing it horizontally without cutting all the way through. 3. Mix cream cheese and Dijon mustard in a small bowl. 4. Spread the cream cheese mixture evenly inside the chicken breast. 5. Place pickle slices inside the chicken breast and fold it closed. 6. Secure with toothpicks if needed. 7. Season the outside of the chicken with salt and pepper. 8. Heat olive oil in an oven-safe skillet over medium heat. 9. Sear the chicken breast for 3-4 minutes on each side until golden brown. 10. Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is cooked through. 11. Remove toothpicks before serving.
1 boneless, skinless chicken breast 2 large dill pickles, sliced lengthwise 2 tablespoons cream cheese 1 teaspoon Dijon mustard Salt and pepper to taste 1 tablespoon olive oil
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