Pan-Seared Stuffed Chicken Breasts

Ingredients:

- 1 package (8 oz) cream cheese
- zest of 1 lemon
- 8 fresh basil leaves, chopped
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper

- 8 (8 oz each) boneless skinless chicken breasts

- 2 tablespoons canola oil

Directions:

Preheat oven to 350 degrees.

In a medium bowl, combine the cream cheese, lemon zest, chopped basil, salt, and pepper. Use a spatula to press and mix the ingredients until evenly incorporated.

Using a paring knife, cut a pocket in each chicken breast near the top. Stuff each breast with 1 oz of the cream cheese mixture.

Heat a saute pan and add canola oil. Place 2-4 breasts at a time into the pan and brown the first side.

Place chicken breasts, raw side down, on a baking sheet. Bake until internal temperature reaches 160 degrees. Serve with Italian couscous and tomato sauce, if desired.