Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 4 oz block cream cheese, softened
  • 2 cups fresh baby spinach, finely chopped
  • 1/4 cup grated parmesan cheese
  • 1/4 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/8 tsp red pepper flakes

Instructions:

  1. In a medium mixing bowl, combine the softened cream cheese, chopped spinach, parmesan, mozzarella, minced garlic, and red pepper flakes. Stir until the mixture is a uniform, pale green color.
  2. Place the chicken breasts on a cutting board. Using a sharp chef's knife, slice a pocket horizontally into the thickest part of the breast, being careful not to cut all the way through to the other side.
  3. Spoon roughly 2-3 tbsp (30-45g) of the cream cheese mixture into each pocket. Press the edges together and secure them with 2-3 toothpicks.
  4. Preheat your oven to 400°F (200°C).
  5. Rub the olive oil over each breast, then evenly coat the outside with the garlic powder, smoked paprika, salt, and pepper.
  6. Place the chicken in a 9x13 inch baking dish. Roast for 25–30 minutes until the exterior is mahogany-colored and the internal temperature reaches 165°F (74°C).