Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 8 oz each)
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 115g cream cheese, softened
  • 2 cups fresh baby spinach, chopped and wilted
  • 1/4 cup shredded parmesan cheese
  • 1 clove garlic, minced
  • 1/4 tsp red pepper flakes
  • 60ml chicken broth
  • 1 tbsp cold butter
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the 4 breasts completely dry with paper towels. Note: Surface moisture causes steaming rather than searing.
  2. Using a sharp knife, cut a slit into the thickest part of each breast about 7-8 cm long, being careful not to cut all the way through to the other side.
  3. Sauté the 2 cups of spinach in a dry pan for 2 minutes until shrunken and dark green, then squeeze out every drop of liquid.
  4. Combine the 115g cream cheese, wilted spinach, 1/4 cup parmesan, minced garlic, and red pepper flakes in a bowl.
  5. Spoon the mixture into each pocket and press the edges together. Note: Use toothpicks to secure the opening if the breasts are smaller.
  6. Rub the olive oil over the chicken, then sprinkle with the smoked paprika, garlic powder, salt, and pepper.
  7. Heat your skillet over medium high heat and sear the chicken for 3-5 minutes per side until a deep mahogany crust forms.
  8. Transfer the pan to a preheated oven at 200°C for 10-15 minutes until the internal temperature hits 74°C.
  9. Remove chicken to a plate. Pour the 60ml broth into the hot pan, scraping up the browned bits for 2 minutes.
  10. Whisk in the cold butter and parsley until the liquid turns velvety and thick, then pour over the chicken.