Preheat Oven: Preheat your oven to 425°F (220°C) and position a rack in the center.
Prepare Filling: In a mixing bowl, mash together the cream cheese, mayonnaise, and garlic with a fork. Then, stir in the mozzarella, parmesan, and chopped spinach until combined.
Prepare Chicken: Lay the chicken on a flat surface and cut a slit 3/4 of the way through each breast without cutting all the way through. Stuff each chicken breast with 1/3 of the spinach mixture and secure with toothpicks if necessary.
Season Chicken: Season the outside of the chicken breasts with salt, pepper, garlic powder, and paprika.
Sear Chicken: Heat the olive oil in an oven-proof skillet over medium heat. Add the chicken and sauté for about 4 minutes per side until golden brown.
Bake Chicken: Flip the chicken one more time and immediately transfer the skillet to the preheated oven. Bake for 10-15 minutes, or until the internal temperature reaches 165°F (74°C).
Rest and Serve: Allow the chicken to rest for 5 minutes before slicing. Serve with the pan juices spooned over the top.
Nutrition Per Serving:
Calories: 211 kcal
Carbohydrates: 2g
Protein: 16g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 65mg
Sodium: 628mg
Potassium: 300mg
Fiber: 1g
Sugar: 1g
Storage:
Store the cooked chicken breasts in an airtight container in the refrigerator for up to 3 days.
To reheat, bake in a preheated oven at 350°F for 15-20 minutes, or until heated through
My mom loved this dessert so much, I had to hide the pan from her to keep her from having a third slice!
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Wowza, these babies came out perfect! Will def do again!
The entire family loved every bite of this dish. Next time, I’ll double the batch
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