Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 8 oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 0.5 tsp sea salt
  • 0.5 tsp cracked black pepper
  • 2 cups fresh baby spinach, chopped and wilted
  • 4 oz Neufchâtel or light cream cheese, softened
  • 0.25 cup freshly grated parmesan cheese
  • 0.25 cup part-skim mozzarella cheese, shredded
  • 2 cloves garlic, minced
  • 0.25 tsp red pepper flakes

Instructions:

  1. Lay the chicken breast flat. Place your hand on top and carefully slice a slit into the thickest part, about 3 inches long and 2 inches deep, creating a pocket without cutting all the way through.
  2. In a small mixing bowl, combine the wilted and squeezed-dry spinach, softened Neufchâtel, parmesan, mozzarella, minced garlic, and red pepper flakes until fully emulsified.
  3. Divide the spinach mixture into four equal portions and stuff each chicken breast pocket. Secure the opening with toothpicks.
  4. In a small dish, mix the smoked paprika, garlic powder, sea salt, and black pepper. Rub the olive oil over the exterior of the chicken, then coat evenly with the spice blend.
  5. Heat an oven-safe skillet (cast iron preferred) over medium-high heat. Sear the chicken for 3-5 minutes per side to develop a crust.
  6. Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 10-15 minutes, or until a meat thermometer registers an internal temperature of 165°F (74°C).