Creamy Tuscan Stuffed Chicken

Steps

1. Preheat the oven to 375°F.
2. Pat chicken breasts dry. Cut a deep pocket into the side of each breast without cutting through.
3. Season the chicken inside and out with salt and pepper, and sprinkle the inside of the pockets with Italian seasoning.
4. Stuff each breast with mozzarella, a tablespoon of sun-dried tomatoes, and a handful of spinach. Press edges closed and secure with toothpicks if needed.
5. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Sear the chicken 3-4 minutes per side until golden brown.
6. Transfer chicken to a baking sheet, remove toothpicks once cool enough to handle, and roast in the oven about 20 minutes until internal temperature reaches 165°F.
7. Meanwhile, add butter and remaining olive oil to the skillet drippings. Cook shallots over medium heat 5-7 minutes until softened and golden.
8. Add garlic and red pepper flakes; cook about 30 seconds until fragrant.
9. Add white wine, scraping up browned bits, and cook until reduced by half, about 2 minutes.
10. Add chicken broth and simmer until reduced by a third, about 3 minutes.
11. Whisk in heavy cream and cook, stirring, until thickened, 3-5 minutes.
12. Remove from heat and stir in parmesan, lemon zest, and lemon juice until smooth. Adjust salt to taste.
13. Return baked chicken to the skillet, spoon sauce over the top, and simmer gently 1 minute to warm through.
14. Sprinkle with basil and serve with crusty bread or rice.