Scale

For the Chicken:

4 boneless, skinless chicken breasts

2 tbsp olive oil

1 tsp paprika

1 tsp garlic powder

½ tsp onion powder

½ tsp salt

½ tsp black pepper

For the Spinach Filling:

1 tbsp olive oil

2 garlic cloves (minced)

3 cups fresh spinach (chopped)

½ cup cream cheese (softened)

¼ cup grated Parmesan cheese

½ tsp Italian seasoning

Salt & pepper to taste

For Garnish:

Fresh parsley (chopped)

Prepare the Filling:

In a skillet, heat 1 tbsp olive oil over medium heat.

Add garlic and sauté for 1 minute until fragrant.

Stir in spinach and cook until wilted (2-3 minutes).

Remove from heat and mix in cream cheese, Parmesan, Italian seasoning, salt, and pepper. Set aside.

Prepare the Chicken:

5. Preheat oven to 375°F (190°C) and grease a baking dish.

6. Using a sharp knife, carefully cut a pocket into each chicken breast without cutting all the way through.

7. Season chicken with paprika, garlic powder, onion powder, salt, and pepper.

8. Stuff each chicken breast with the spinach filling and secure with toothpicks if needed.

Cook the Chicken:

9. Heat olive oil in a skillet over medium heat and sear chicken on both sides for 2-3 minutes until golden.

10. Transfer chicken to the baking dish and bake for 20-25 minutes or until internal temperature reaches 165°F (75°C).

Serve:

11. Garnish with fresh parsley and serve with mashed potatoes or a side salad.