Ingredients:
For the Chicken Breasts:
3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
3/4 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp paprika
1 1/2 Tbsp olive oil
For the Filling:
4 oz cream cheese, cold
1 Tbsp mayonnaise
2 garlic cloves, pressed
1/4 tsp salt
1 1/2 cups baby spinach leaves, chopped
1/4 cup mozzarella cheese
1/4 cup parmesan cheese
Directions:
Preheat oven to 425˚F with a rack in the center. In a mixing bowl, mash together cream cheese, mayo, garlic, mozzarella, parmesan, and chopped spinach leaves until combined.
Lay chicken on a flat surface and cut a slit 3/4 of the way through without cutting all the way through. Stuff each chicken breast with 1/3 of the mixture and seal horizontally with a toothpick.
Season the outside of the chicken breast all over with salt, pepper, garlic powder, and paprika.
Heat olive oil in an oven-proof pan over medium heat. Add chicken and sauté for 4 minutes per side until golden brown.
Flip a second time and immediately transfer skillet to preheated oven. Bake for 10-15 minutes until a thermometer inserted into the thickest part of the chicken registers at 165˚F.
Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
Prep Time: 7 minutes | Cook Time: 23 minutes | Total Time: 30 minutes
Servings: 6 people