Easy and Amazing Stuffed Chicken Breast

1. Preheat oven to 425°F.
2. Soak 2 wooden skewers in hot water. Set aside.
3. Heat 1 Tablespoon of olive oil over medium-high heat in a skillet.
4. Add red pepper and shallot and cook until softened.
5. Reduce heat to medium and add spinach and garlic.
6. When garlic is softened and spinach is wilted, stir in goat cheese and let it melt.
7. Set filling aside to cool.
8. Cut a pocket into the thickest part of the chicken breasts. Fill with the stuffing and ‘sew’ it shut with the wooden skewer. Or simply pull skin over the pocket.
9. Thoroughly salt and pepper the outside of the chicken.
10. Heat remaining oil in a skillet over high heat. Sear chicken, skin-side down first, until well browned. When chicken lifts easily from pan, flip and brown the other side.
11. Set chicken aside and wipe excess oil out of the pan. Return chicken to skillet, place skillet in oven and cook until internal temperature reaches 160°F – about 25 minutes (make sure you’re measuring the temperature of the chicken, not the filling).
12. Remove chicken from pan and set aside.
13. Put the skillet back on the burner and heat over medium high. Pour in ½ cup chicken broth and scrape up the brown bits. Add wine and lemon juice and allow sauce to reduce.
14. When sauce has reduced by half, stir in butter.
15. Pour sauce over chicken and serve.