Ingredients
The Chicken
2 large Boneless, skinless chicken breasts
1 tsp Paprika (smoked preferred)
1 tsp Garlic powder
Salt and pepper to taste
1 tbsp Olive oil (plus some oil from the sun-dried tomato jar for extra flavor)
The Filling
4 oz Cream cheese, softened
1/4 cup Parmesan cheese, shredded
2 cups Fresh spinach, sautéed and squeezed dry
2 tbsp Sun-dried tomatoes, chopped
1 clove Garlic, minced
The Topping
Fresh parsley, chopped
Extra sun-dried tomatoes and red pepper flakes
Instructions
1. Prep the Filling
In a medium bowl, mix the softened cream cheese, Parmesan, minced garlic, and chopped sun-dried tomatoes. Roughly chop the sautéed spinach and fold it into the mixture until well combined.
2. Pocket the Chicken
Place the chicken breasts on a cutting board. Using a sharp knife, cut a horizontal slit through the thickest part of the breast to create a pocket. Be careful not to cut all the way through to the other side.
3. Stuff and Season
Spoon a generous amount of the cream cheese mixture into each pocket. You can seal the edge with toothpicks if you’re worried about leakage. Rub the outside of the chicken with olive oil, then coat both sides with the paprika, garlic powder, salt, and pepper.
4. The Sear & Bake
Sear: Preheat an oven-proof skillet over medium-high heat. Sear the chicken for 3–5 minutes per side until the skin is golden brown and crispy.
Bake: Transfer the skillet directly into a preheated oven at 375°F (190°C).
Finish: Bake for 10–15 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
