Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) smoked paprika
  • 1 tsp (5g) garlic powder
  • ½ tsp (3g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 8 oz (225g) cream cheese, softened to room temperature
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 2 tbsp (8g) fresh chives, finely chopped
  • ¼ tsp (1g) salt

Instructions:

  1. Butterfly the chicken: Place your hand flat on top of the chicken breast. Using your knife, slice horizontally into the thickest part of the breast, stopping about ½ inch from the opposite side, then open it like a book.
  2. Prepare filling: In a small bowl, stir together the softened cream cheese, Parmesan, minced garlic, chives, and salt until smooth.
  3. Stuff chicken: Place approximately 2 tbsp (30g) of the mixture in the center of each breast. Fold the chicken over the filling and press the edges firmly to seal.
  4. Season: Rub the outside of each breast with olive oil, then coat evenly with paprika, garlic powder, salt, and pepper.
  5. Sear: Heat a large oven-safe skillet over medium-high heat. Once the oil shimmers, add the chicken and sear for 3–5 minutes per side until a deep mahogany-colored brown crust forms.
  6. Bake: Transfer the skillet into a preheated oven at 375°F (190°C) and roast for 12–15 minutes.
  7. Finish: Use a meat thermometer to ensure the thickest part of the chicken reaches 165°F (74°C). Remove from oven and let the meat rest for 5 minutes.