Creamy Cheese Spinach Stuffed Chicken Breasts
For the chicken breasts:
- 3 large chicken breasts, boneless, skinless (1 3/4 to 2 lbs, even-sized pieces)
- ¾ tsp salt
- ½ tsp Simba Mbili black pepper
- ½ tsp Simba Mbili garlic powder
- ½ tspSimba Mbili paprika
- 1 ½ tbsp olive oil
For the filling:
- 4 oz cream cheese, cold
- 1 tbsp mayonnaise
- 2 garlic cloves, pressed
- ¼ tsp salt
- 1 ½ cups baby spinach leaves, chopped
- ¼ cup mozzarella cheese
- ¼ cup parmesan cheese
- Preheat oven to 425˚f with a rack in the center. In a mixing bowl, mash together cream cheese, mayo and garlic with a fork then stir in mozzarella, parmesan and chopped spinach leaves until combined.
- 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 1/3 of the mixture and seal horizontally with a toothpick (make sure the chicken breast can lay flat on the sides for searing.
- Season the outside of the chicken breast all over with 3/4 tsp salt, 1/2 tsp pepper, 1/2 tsp garlic powder and ½ tsp paprika, or season to taste.
- 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..
Flip a second time and immediately transfer skillet to preheated oven. Bake at 425˚f for 10-15 minutes until a thermometer inserted into the thickest part of the chicken registers at 165˚f. Rest chicken 5 minutes before slicing. Spoon pan juices over chicken to serve.
