This sun-dried tomato goat cheese stuffed chicken is packed with tender sun-dried tomatoes and spinach, creamy goat cheese, and drizzled with an INSANELY flavorful chimichurri sauce.
Pound chicken to 1/2-in thickness and carefully cut a little pocket 3/4 of the way through each breast. Season chicken on both sides with salt and pepper.
Melt butter in a medium skillet over medium-high heat. Sear chicken in butter 3-4 minutes per side, flipping once until chicken is golden brown (chicken will not be fully cooked yet) Transfer to a baking pan.
In same skillet over medium heat, saute garlic in drippings until fragrant. Add spinach and sun-dried tomatoes and cook until spinach is wilted. Remove from heat.
Stuff seared chicken breasts with sun-dried tomato/spinach filling and crumbled goat cheese. Bake chicken at 375F 20-25 minutes until chicken registers 160F. Keep warm and set aside for a moment.
Place parsley, lemon juice, garlic, and agave in a food processor. Pulse several times while drizzling olive oil through top until sauce is thick and smooth, scraping down sides as necessary. Season sauce with salt and pepper to taste and red pepper flakes.
Serve stuffed chicken hot with chimichurri sauce drizzled on top and enjoy!