INGREDIENTS
3 Large Chicken Breasts, Boneless, Skinless
FILLING
114 g Cream Cheese, Cold
1 Tbsp Sour Cream
2 Garlic Cloves, Pressed
¼ Tsp Salt
45 g Baby Spinach Leaves, Chopped (1 ½ Cups)
28 g Mozzarella Cheese
25 g Parmesan Cheese
SPRINKLE ON CHICKEN BEFORE COOKING (BOTH SIDE)
¾ Tsp Salt
½ Tsp Black Pepper
½ Tsp Garlic Powder
½ Tsp Paprika
TO BROWN OFF
1 ½ Tbsp Olive Oil
Tooth Picks To Seal Chicken
METHOD
1 Preheat oven to 220˚C with a rack in the center. In a mixing bowl, mash together cream cheese, sour cream and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
2 Lay chicken on a flat surface and cut slit ¾ of the way through without cutting all the way through. Stuff each chicken breast with ¼ of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
3 Season the outside of the chicken breast all over with ¾ tsp salt, 1/2 tsp pepper, ½ garlic powder and ½ tsp paprika, or season to taste.
4 Heat 1 ½ Tbsp olive oil in an oven-proof pan such as cast iron, or large heavy-bottomed skillet over medium heat. Add chicken and sauté for 4 minutes per side until golden brown on each side.
5 Flip a second time and immediately transfer skillet to preheated oven. Bake at 220˚C for 10-15 minutes until thermometer inserted into the thickest part of the chicken registers at 74˚C.
6 Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
