Ingredients:

  • 10 oz Frozen Chopped Spinach (thawed and thoroughly squeezed dry)
  • 4 oz Full-Fat Cream Cheese (softened)
  • 1/2 cup Shredded Low-Moisture Mozzarella
  • 1/4 cup Grated Parmesan Cheese
  • 2 cloves Garlic (minced finely)
  • 1/4 tsp Dried Nutmeg
  • 1/2 tsp Kosher Salt (for filling)
  • 1/4 tsp Freshly Ground Black Pepper (for filling)
  • 4 Large Chicken Breasts (boneless, skinless, approx. 7-8 oz each)
  • 2 Tbsp Olive Oil
  • 1 Tbsp Unsalted Butter
  • 1/2 tsp Paprika (Smoked or Sweet)
  • Kosher Salt and Black Pepper (for seasoning exterior)

Instructions:

  1. Thaw the frozen spinach completely. Place the spinach in a clean tea towel or cheesecloth and squeeze aggressively to remove all excess moisture. This step is crucial for a non-soggy filling.
  2. In a mixing bowl, combine the squeezed spinach, softened cream cheese, mozzarella, Parmesan, minced garlic, nutmeg, 1/2 tsp salt, and 1/4 tsp pepper. Mix until everything is creamy and well combined.
  3. Pat the chicken breasts dry with paper towels. Using a sharp knife held parallel to the cutting board, carefully cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
  4. Spoon approximately one-quarter of the filling mixture into the pocket of each chicken breast, ensuring you do not overfill. Gently press the edges closed and use two to three wooden cocktail sticks per breast to firmly seal the opening.
  5. Generously season the exterior of the stuffed chicken breasts with salt, pepper, and paprika.
  6. Preheat your oven to 400°F (200°C). Heat the olive oil and butter in an oven-safe frying pan over medium-high heat until the butter is foamy.
  7. Place the stuffed chicken breasts in the hot pan. Sear for 2–3 minutes per side until deeply golden brown and a crust has formed.
  8. Transfer the pan immediately to the preheated oven. Bake for 18–22 minutes. The chicken is done when the internal temperature reaches 165°F (74°C) at the thickest part.
  9. Remove the chicken from the oven and let it rest on a cutting board or wire rack for a full 5 minutes before serving. Crucially, remember to remove all cocktail sticks before plating.