Ingredients
4 large chicken breasts
3/4 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1 1/2 tablespoon olive oil
4 oz cream cheese
1 tablespoon may
2 garlic cloves, pressed
1/4 teaspoon salt
1 1/2 cups baby spinach leaves, chopped
1/4 cup mozzarella cheese, shredded
1/4 cup parmesan cheese, shredded
Preheat oven to 425 degrees. In a medium bowl, combine 4 oz of cold cream cheese, 1 tablespoon of mayo, 1/4 teaspoon of salt, and 2 minced garlic cloves. Mash everything together with a fork until well combined. Next, chop 1.5 cups of fresh baby spinach leaves, making sure to remove any thick stems, and add the chopped spinach to the cream cheese mixture. Add 1/4 cup of shredded mozzarella cheese and 1/4 cup of shredded Parmesan cheese to the mixture, and mash until everything is well incorporated. Lay 4 large boneless, skinless chicken breasts on a flat surface. Use a sharp knife to cut a slit roughly 3/4 of the way through each chicken breast, creating a deep pocket. Stuff each chicken breast with about a third of the filling mixture, spreading it out slightly within the pocket.
Seal the stuffed chicken breasts using 2 toothpicks per breast, pushing them in horizontally to hold the sides together. Season the outside of the stuffed chicken breasts with 3/4 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of paprika. Make sure to rub the seasoning evenly on both sides of the chicken breasts Heat 1 tablespoon of olive oil in an oven-safe skillet over medium heat.
Once the oil is hot, place the stuffed chicken breasts in the skillet and sauté for about 4 minutes on each side, or until they are golden brown. Remove the skillet from the oven and let the chicken rest for about 5 minutes before slicing. Carefully remove the toothpicks from each chicken breast before serving.
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