Spinach Stuffed Chicken Breast

1. Pat the chicken dry with a paper towel. Using a knife, cut a slit into the center side of the breast and move your knife along to create a pocket. Stop cutting about half an inch from each end to avoid cutting all the way through. Cutting this pocket creates the perfect place for the spinach filling to go and not leak out; therefore, you don’t need toothpicks to secure your chicken breast.
2. Brush the chicken on both sides with olive oil then sprinkle seasoning mixture of salt, garlic powder, black pepper and paprika each side with the seasoning and rub it in.
3. Mix the spinach cheese mixture together. Then stuff each chicken pocket with equal amounts of filling.
4. Bake the stuffed chicken until cooked through, and the internal temperature reaches 165 degrees.

PRO TIP: Patting the chicken dry before seasoning helps the seasoning stick to the outside of the chicken for a more flavorful dish!