Yield: 4 servings
Serving Size: 1 stuffed chicken breast

Ingredients

• 4 boneless and skinless chicken breasts
• 2 Tbsp olive or avocado oil
• 6 Tbsp grated Parmesan cheese, divided
• 1 tsp salt, divided
• 1 tsp smoked paprika
• ¼ tsp black pepper
• 1 tsp garlic powder, divided
• 1 tsp onion powder, divided
• 4 oz cream cheese, softened
• 10 oz frozen chopped spinach, thawed, drained, and squeezed dry
• ½ tsp red pepper flakes

Directions

1. Preheat oven to 375 degrees Fahrenheit.
2. Place chicken breasts on a cutting board and “butterfly” cut each breast in half horizontally (i.e. not all of the way through, but most of the way).
3. Transfer sliced chicken breasts to a 9″ x 13″ baking dish and brush each breast with oil.
4. In a small bowl, blend together 2 Tbsp of the Parmesan cheese, paprika, black pepper, and half a tsp of each of the salt, garlic powder, and onion powder.
5. Sprinkle the grated cheese and seasoning mix evenly over both sides of each breast.
6. In a medium-size mixing bowl, combine the cream cheese, 4 Tbsp Parmesan cheese, chopped spinach, red pepper flakes, and ½ tsp each of salt, garlic powder, and onion powder.
7. Evenly spoon the spinach mixture into the pocket of each breast.
8. Bake uncovered for 30 minutes or until the chicken is cooked through.
9. Garnish as desired.