Ingredients
Equipment
Method
- Heat olive oil in a skillet over medium heat. Sauté minced garlic until fragrant, then add fresh spinach and cook until wilted. Let the mixture cool before combining it with cream cheese and shredded cheese.
- Butterfly the boneless, skinless chicken breasts carefully to create pockets. Do not cut all the way through.
- Fill each pocket with the spinach mixture. Secure the openings tightly with toothpicks or kitchen twine.
- Rub the exterior of the stuffed chicken with olive oil, then season generously with salt, black pepper, paprika, and Italian seasoning.
- In an oven-safe skillet, sear the stuffed chicken over medium heat for 2-3 minutes on each side until golden brown.
- Transfer the skillet to an oven preheated to 375°F (190°C) and bake for 15-20 minutes. Check that the internal temperature reaches 165°F (74°C).
- Allow the chicken to rest for 5 minutes after removing it from the oven. Remove the toothpicks or twine, then slice and serve hot.
Nutrition
Notes
For a lower-fat filling, you can substitute half the cream cheese with plain Greek yogurt. If you use frozen spinach, make sure you thaw it completely and squeeze out all excess water before mixing it with the cheeses.