Ingredients:

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

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, mozzarella, parmesan, chopped spinach, minced garlic, and red pepper flakes. Stir until the mixture is uniform and the spinach is fully coated.
  2. Lay the chicken breasts flat on a cutting board. Slice a pocket into the thickest part of each breast, being careful not to cut all the way through to the other side.
  3. Pat the chicken dry with paper towels. Rub the outside of each breast with olive oil and season with salt, pepper, garlic powder, and smoked paprika.
  4. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until the exterior is mahogany-colored and crisp.
  5. Remove the skillet from the heat. Spoon the spinach cheese mixture into each chicken pocket, pressing firmly. Secure the opening with 2-3 toothpicks.
  6. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 12-15 minutes, or until the internal temperature reaches 165°F (74°C).