Pickle-Stuffed Chicken Breast

1 boneless, skinless chicken breast 3 small dill pickles, sliced 2 tablespoons cream cheese 1 teaspoon olive oil Salt and pepper to taste 1/4 teaspoon garlic powder Fresh parsley for garnish (optional)

A juicy chicken breast stuffed with tangy pickles and creamy cheese, delivering a delightful burst of flavors. Perfect for a quick, satisfying main dish with a crunchy finish.

Steps

1. Preheat the oven to 375°F (190°C). 2. Carefully butterfly the chicken breast by slicing it horizontally without cutting all the way through. 3. Spread cream cheese evenly inside the chicken pocket. 4. Arrange pickle slices inside the chicken breast over the cream cheese. 5. Season the outside of the chicken with salt, pepper, and garlic powder. 6. Heat olive oil in an oven-safe skillet over medium heat. 7. Sear the chicken breast for 3 minutes on each side until golden brown. 8. Transfer the skillet to the oven and bake for 15-20 minutes until the chicken is cooked through. 9. Remove from oven, let rest for 5 minutes. 10. Garnish with fresh parsley if desired and serve.