Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz (170g) each)
  • 2 tbsp (30ml) olive oil
  • 1 tsp (5g) garlic powder
  • 1 tsp (5g) smoked paprika
  • ½ tsp (3g) salt
  • ½ tsp (3g) cracked black pepper
  • 5 oz (140g) fresh baby spinach, roughly chopped
  • 4 oz (113g) low-fat cream cheese, softened
  • ¼ cup (25g) grated Parmesan cheese
  • 2 cloves (6g) garlic, minced
  • 1 pinch (0.5g) nutmeg

Instructions:

  1. Pat the chicken breasts dry with paper towels. Note: This is the only way to get a real sear
  2. Using a sharp knife, slice a pocket into the thickest part of each breast, being careful not to cut all the way through.
  3. Season the outside of the chicken generously with garlic powder, paprika, salt, and pepper.
  4. In a small bowl, combine the chopped spinach, softened cream cheese, Parmesan, minced garlic, and nutmeg.
  5. Massage the mixture with a spoon until it forms a thick, velvety paste.
  6. Stuff approximately 2-3 tbsp of the mixture into each chicken pocket, pressing firmly to eliminate air gaps.
  7. Heat olive oil in an oven safe skillet over medium high heat.
  8. Sear chicken for 3-5 minutes per side until a golden brown crust forms and it sizzles loudly.
  9. Transfer the skillet directly to a preheated oven at 375°F (190°C) and bake for 12-15 minutes.
  10. Remove from the oven when the internal temperature hits 160°F (71°C). Transfer to a plate and let rest for 5-10 minutes until the internal temperature reaches 165°F (74°C).