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
- ¼ tsp (1g) cracked black pepper
- 5 oz (140g) fresh baby spinach, wilted and squeezed dry
- 4 oz (115g) light cream cheese, softened
- 2 tbsp (30g) plain Greek yogurt
- ¼ cup (25g) grated Parmesan cheese
- 2 cloves (6g) garlic, minced
- ¼ tsp (1g) red pepper flakes
- 1 pinch (0.5g) nutmeg
Instructions:
- Sauté the minced garlic in a touch of oil until fragrant, then add the spinach until wilted. Place the wilted spinach in a fine-mesh strainer and press firmly with a spoon to remove all excess water.
- In a small bowl, fold the dried spinach into the light cream cheese, Greek yogurt, Parmesan, red pepper flakes, and nutmeg until a cohesive paste forms.
- Lay the chicken breasts flat. Using a sharp knife, slice a pocket into the thickest part of each breast, being careful not to cut all the way through. Divide the filling evenly among the four pockets and secure the opening with 2-3 toothpicks.
- Pat the chicken dry and season both sides with paprika, garlic powder, salt, and pepper.
- Heat olive oil in a cast iron skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a deep mahogany crust forms.
- Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-12 minutes until the internal temperature hits 160°F (71°C).
- Transfer the chicken to a plate and let it rest for 5 minutes to allow carry-over heat to reach 165°F (74°C) and redistribute juices.