Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 2 cups fresh baby spinach, finely chopped
  • 1/4 cup mozzarella cheese, shredded
  • 1/4 cup parmesan cheese, grated
  • 3 cloves fresh garlic, minced
  • 1 tbsp lemon juice

Instructions:

  1. Wilt the chopped spinach in the microwave for 60 seconds or quickly sauté in a pan, then squeeze the spinach in a paper towel to remove all excess moisture.
  2. In a bowl, fold together the softened cream cheese, wilted spinach, mozzarella, parmesan, minced garlic, and lemon juice until velvety and combined.
  3. Place your hand flat on top of each chicken breast and slice horizontally into the thickest part to create a pocket, without cutting all the way through.
  4. Season the outside of the chicken breasts generously with paprika, garlic powder, salt, and pepper.
  5. Heat olive oil in an oven-safe skillet over medium-high heat. Stuff each breast with a generous scoop of the spinach mixture and seal the edges with 2-3 toothpicks.
  6. Sear the chicken for 3–5 minutes per side until mahogany-colored, then transfer the skillet to a preheated oven at 375°F (190°C) for 10–15 minutes until the internal temperature reaches 165°F (74°C).
  7. Remove the skillet from the oven and let the chicken rest for 5 minutes before removing the toothpicks.