Ingredients:

  • 4 boneless, skinless chicken breasts (about 6-8 oz / 170-225g each)
  • 1 tbsp olive oil (15ml)
  • 2 cloves garlic, minced
  • 5 oz / 140g fresh spinach, roughly chopped
  • 4 oz / 115g cream cheese, softened
  • 1/4 cup / 35g sun-dried tomatoes, oil-packed, drained and chopped
  • 1/4 cup / 25g grated Parmesan cheese
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • Salt and freshly ground black pepper, to taste
  • Optional: Paprika for dusting

Instructions:

  1. Butterfly each chicken breast by slicing horizontally almost all the way through, then opening it up like a book. Flatten slightly using the palm of your hand or a meat mallet (gently!).
  2. Heat olive oil in a large skillet over medium heat. Add garlic and sauté until fragrant (about 30 seconds). Add spinach and cook until wilted (about 2-3 minutes). Remove from heat and let cool slightly.
  3. In a mixing bowl, combine the softened cream cheese, cooked spinach and garlic, sun-dried tomatoes, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Mix well until thoroughly combined.
  4. Spread the spinach mixture evenly over each butterflied chicken breast. Fold the chicken breast over the filling, making sure the filling is enclosed. Use toothpicks to secure the edges, if needed.
  5. Preheat oven to 375°F (190°C). Place the stuffed chicken breasts in a greased baking dish. Dust lightly with paprika, if desired. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  6. Let the chicken rest for 5 minutes before removing the toothpicks and serving.