Spinach Stuffed Chicken Breast

Ingredients

• 4 tablespoons olive oil (divided (60ml))
• 4 cups chopped fresh spinach ((2 ounces/56g))
• 2 garlic cloves (minced)
• 4 ounces cream cheese (softened (113g))
• 2 tablespoons mayonnaise
• ½ cup grated parmesan (40g)
• ½ teaspoon red pepper flakes
• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• ½ teaspoon ground black pepper

Method

1. Preheat the oven to 350°.
2. In a large, oven-safe skillet over medium heat, add 2 tablespoons of olive oil. Add the spinach and garlic. Cook, stirring occasionally until the garlic is fragrant and spinach is wilted and vibrant green, about 3 to 5 minutes. Transfer to a medium bowl.
3. To the spinach mixture, add the cream cheese, mayonnaise, parmesan, and red pepper flakes. Mix until fully combined. Set aside.
4. Create pockets in the chicken breasts by cutting a slit on one long end of the breast and cutting into the center of each piece, being careful not to cut through the back or sides of the breast.
5. In a small bowl, whisk together salt, garlic powder, paprika, and pepper. Sprinkle the spice mixture all over the outside of the chicken breasts. Stuff each piece with spinach mixture (about ¼ cup each), sealing the open end with a toothpick to secure if needed.
6. In the same skillet over medium-high heat, heat the remaining 2 tablespoons of olive oil. Add the chicken breasts and cook until browned, about 2 to 3 minutes on each side.
7. Place the skillet in the oven and bake for 30 to 35 minutes or until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F. Remove the chicken from the skillet and let rest for 10 minutes. Serve warm.