Cheese Spinach Chicken (Print Version)
# Ingredients:
01 -
4 boneless, skinless chicken breasts, small size.
02 -
1 teaspoon paprika (smoked).
03 -
½ teaspoon black pepper.
04 -
1 teaspoon salt.
05 -
6 ounces + 2 tablespoons of cream cheese.
06 -
⅓ cup feta crumbles.
07 -
⅓ cup finely grated parmesan.
08 -
1 cup chopped spinach leaves.
09 -
¼ cup oil-packed sun-dried tomatoes.
10 -
1 tablespoon melted butter.
# Instructions:
01 -
Slice chicken breasts open horizontally like a book, stopping just before splitting them fully. Sprinkle the outside with pepper, paprika, and salt.
02 -
Combine parmesan, cream cheese, feta, spinach, and chopped sun-dried tomatoes in a bowl.
03 -
Spoon the filling into the chicken and close it up. Toothpicks can hold it together if needed.
04 -
Pan-sear chicken in a butter-coated skillet over medium heat. Cook each side until browned and the inside hits 165°F.
# Notes:
01 -
Store in the fridge for a max of 4 days.
02 -
Keep frozen for up to 2 months.
03 -
Warm it back up in a pan or oven for best taste.