
Steps
- Preheat oven to 375°F (190°C).
- Butterfly the chicken breast by slicing it horizontally without cutting all the way through.
- Mix cream cheese and Dijon mustard in a small bowl.
- Spread the cream cheese mixture evenly inside the chicken breast.
- Place pickle slices inside the chicken breast and fold it closed.
- Secure with toothpicks if needed.
- Season the outside of the chicken with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium heat.
- Sear the chicken breast for 3-4 minutes on each side until golden brown.
- Transfer the skillet to the oven and bake for 15-18 minutes, or until the chicken is cooked through.
- Remove toothpicks before serving.
Ingredients
- 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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