Stuffed Chicken with Spinach and Tomato

Instructions:

1. In a small bowl, combine the chopped spinach, sun-dried tomatoes, mozzarella, parmesan, and minced garlic. If using frozen spinach, wrap it in a clean kitchen towel and twist tightly to remove every drop of water before mixing. Stir until the ingredients are evenly distributed.
2. Lay the chicken breasts flat. Using a sharp knife, slice a pocket into the thickest part of the breast, being careful not to cut all the way through to the other side. Stuff each pocket generously with the spinach-tomato mixture, pressing it in firmly to eliminate air gaps. Seal the opening with 2-3 toothpicks to prevent leaks.
3. Rub the outside of the chicken with garlic powder, paprika, salt, and pepper. Heat olive oil in the skillet over medium-high heat until glistening. Add the chicken and sear for 3-5 minutes per side until the surface is mahogany-colored and sizzling.
4. Transfer the entire skillet into a preheated oven at 400°F (200°C). Bake for 10-15 minutes, or until a meat thermometer inserted into the thickest part reaches 165°F (74°C). Let the chicken rest for 5 minutes before removing toothpicks and serving.