Stuffed Chicken Breasts

Preheat oven to 425 degrees.

Heat a large oven safe skillet over medium heat.  Melt 4 Tbsp butter.  Add shallots and garlic and turn heat down to medium low.  Season with 1/2 tsp kosher salt.  Sauté 8-10 minutes or until lightly caramelized.

In a medium bowl, combine spinach, both cheeses and dried cherries.  Add cooked shallots and garlic.  Using a spatula, mix well to combine.

Lay chicken breasts on a plate.  Using a knife, gently cut horizontally to create a slit in the middle of the chicken breast.  This will help create a pocket for the filling.  You want a big pocket but be careful to not cut through.

Evenly stuff filling into chicken breasts.  Use toothpicks to close open side of chicken.  Return to your skillet.  Add a touch of olive oil to skillet and heat over medium high heat.  Add chicken breasts to skillet placing one side down.  Season side that is face up with salt and pepper.  Brown for 4 minutes on first side and flip. Season other side with kosher salt and pepper.  Brown for 4 minutes.  Transfer to baking sheet.  Repeat with remaining chicken breasts, working in batches as needed.  Once browned, all chicken breasts should be on baking sheet.  Bake for 20-25 minutes.

While chicken is baking, make sauce.  Add remaining 2 Tbsp butter to same skillet used to seat chicken and heat over medium high heat.  Add heavy cream and ground nutmeg and quickly turn down to low.  Whisk constantly to combine.  Whisking will also help release any browned pieces from cooking chicken and onions.  Add lemon juice.  After cooking for a few minutes to thicken, turn heat off and cover until chicken is done.

Serve chicken with side of our Cheesy Lemon Orzo. Top with drizzle of cream sauce.