Stuffed Chicken

Ingredients

Chicken Breast – we use 3 large, boneless, skinless chicken breasts totaling about 1 3/4 to 2 lbs. Seasoning – salt, black pepper, garlic powder, and paprika to season the outside of the chicken. Cream Cheese – use 4 oz of cold block-style cream cheese Mayonnaise – makes the filling extra creamy so it melts easier without curdling. Mayo makes many things better! Garlic – adding fresh garlic cloves to the filling is a must. We use a garlic press for this. Spinach – freshly chopped spinach works great. See our notes below on substituting with frozen. Cheese – the combination of mozzarella and parmesan adds the perfect balance of saltiness and melty cheesiness

Instructions

Make Filling – use a fork to mash together cream cheese, mayo, minced garlic, and salt. Mash in chopped spinach, shredded mozzarella, and parmesan. Cut slits in chicken – lay chicken breast flat and use a sharp knife to cut a slit about 3/4 of the way into the chicken. Stuff chicken – fill each chicken breast with 1/3 of the mixture then seal edges with toothpicks. Sear chicken – heat a large 10″ oven-safe pan over medium heat. Add 1 1/2 Tbsp olive oil and saute chicken 4 minutes per side until browned. Bake – transfer your hot skillet to the preheated oven at 425˚F for about 10-15 minutes (depending on chicken thickness), or until a thermometer inserted in the deepest part of your chicken registers 165˚F.