Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 8oz/225g each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 4 oz full-fat cream cheese, softened
  • 2 cups fresh baby spinach, chopped and sautéed
  • 1/2 cup shredded mozzarella cheese
  • 2 cloves garlic, minced
  • 1/4 tsp red pepper flakes

Instructions:

  1. Insert a sharp paring knife into the thickest part of the chicken breast, cutting a 3-inch wide internal pocket without piercing through the back or sides.
  2. In a small mixing bowl, combine the softened cream cheese, sautéed spinach, mozzarella, minced garlic, and red pepper flakes until well incorporated.
  3. Spoon 2-3 tablespoons of the filling into each pocket. Press the edges together to semi seal the opening.
  4. In a small dish, mix the paprika, garlic powder, salt, and pepper. Season the exterior of the chicken breasts generously on both sides.
  5. Heat olive oil in a cast-iron skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until a mahogany crust forms.
  6. Transfer the skillet to a preheated oven and bake until the internal temperature reaches 165°F (74°C).
  7. Remove from heat and let the meat rest for 5 minutes to allow carry-over cooking to reach 165°F (74°C).