Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 1 tsp (3g) paprika
  • 1 tsp (5g) garlic powder
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) black pepper
  • 4 oz (113g) cream cheese, softened
  • 2 cups (60g) fresh spinach, finely chopped
  • 1/4 cup (25g) Parmesan cheese, grated
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. In a small mixing bowl, combine the softened cream cheese, chopped spinach, Parmesan, minced garlic, and parsley. Stir until the mixture is uniform and the spinach is evenly distributed throughout the cheese.
  2. Place a chicken breast flat on a cutting board. Using a sharp knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  3. Spoon roughly 2-3 tbsp (30-45ml) of the filling into the pocket. Press the edges together and secure them with 2-3 toothpicks to ensure the filling stays encased during the bake.
  4. Preheat your oven to 400°F (200°C). Rub the olive oil over each breast, then evenly coat with the paprika, garlic powder, salt, and pepper.
  5. Place the chicken in a baking dish and bake for 22-25 minutes, or until the internal temperature reaches exactly 165°F (74°C) and the exterior is mahogany-colored.
  6. Let the chicken rest for 5 minutes before removing toothpicks and slicing.