Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (3g) salt
  • 1/2 tsp (3g) black pepper
  • 4 oz (115g) cream cheese, softened
  • 2 cups (60g) fresh spinach, finely chopped
  • 1/4 cup (28g) grated Parmesan cheese
  • 1/2 cup (56g) shredded mozzarella cheese
  • 2 cloves (6g) garlic, minced
  • 1 pinch (1g) red pepper flakes

Instructions:

  1. Lay the chicken breasts flat on a cutting board. Using a sharp knife, slice lengthwise into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  2. In a small bowl, stir together the softened cream cheese, chopped spinach, Parmesan, mozzarella, minced garlic, and red pepper flakes until a thick, uniform paste forms.
  3. Spoon approximately 3 tbsp (45g) of the filling mixture into each chicken pocket, pressing it in firmly. Secure the edge with 2-3 toothpicks if necessary.
  4. Season the exterior of the chicken breasts with garlic powder, smoked paprika, salt, and black pepper.
  5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for 3-5 minutes per side until a deep golden-brown crust forms.
  6. Immediately transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-12 minutes, or until the internal temperature reaches 165°F (74°C) on a meat thermometer.