Ingredients:

  • 8 oz Neufchâtel cheese, chilled
  • 1/2 cup sharp white cheddar, finely shredded
  • 1 tsp fresh lemon juice
  • 1 tbsp fresh thyme, minced
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 4 large boneless, skinless chicken breasts (approx. 200g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 3 tbsp unsalted butter
  • 3 cloves garlic, smashed and minced
  • 1 tsp fresh parsley, chopped

Instructions:

  1. In a small mixing bowl, combine the chilled Neufchâtel, shredded cheddar, lemon juice, minced thyme, garlic powder, and smoked paprika. Mix until combined but still firm. Divide the mixture into four equal portions and stuff it deep into each chicken pocket.
  2. Place each 200g chicken breast on a flat surface. Using a sharp knife, slice a horizontal pocket into the thickest part of the breast. Be careful not to cut all the way through the other side or the bottom.
  3. Secure the openings with toothpicks if necessary. Rub the exterior with 1 tbsp olive oil, 1 tsp salt, and 1/2 tsp pepper. Heat an oven safe skillet over medium high heat. Sear the chicken for 3 minutes per side until a deep golden crust forms.
  4. Transfer the skillet directly into a preheated oven at 200°C. Bake for 15 to 20 minutes until the internal temperature hits 165°F (74°C).
  5. While the chicken rests, melt 3 tbsp butter in a small pan. Add 3 cloves of minced garlic and 1 tsp parsley. Sauté for 1 minute until the garlic is fragrant and barely golden. Pour this over the chicken just before serving.
  6. Let the chicken sit for 5 minutes before serving. This prevents the molten cheese from rushing out the moment you cut into it.