Ingredients:

  • 5 oz (150 g) fresh spinach leaves, washed and roughly chopped
  • 1 small shallot, finely chopped
  • 1 garlic clove, minced
  • 3 oz (90 g) cream cheese, softened
  • 1/4 cup (25 g) grated Parmesan cheese
  • Pinch of grated nutmeg
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon (15 ml) olive oil
  • 4 boneless, skinless chicken breasts (about 6 oz /170 g each)
  • Salt and freshly ground black pepper
  • 1 teaspoon smoked paprika (optional)
  • 1 tablespoon (15 ml) olive oil or unsalted butter for searing
  • Fresh chopped parsley for garnish (optional)
  • Lemon wedges, to serve (optional)

Instructions:

  1. Heat olive oil over medium heat, sauté shallot until translucent.
  2. Add garlic and chopped spinach, cook until wilted and moisture evaporates.
  3. Remove from heat, stir in cream cheese, Parmesan, nutmeg, salt, and pepper; let filling cool slightly.
  4. Pat chicken dry and carefully butterfly each breast horizontally, creating a pocket without cutting all the way through.
  5. Lightly flatten chicken breasts with a mallet to about 1/2 inch thickness and season both sides with salt, pepper, and smoked paprika.
  6. Spoon an even amount of spinach filling into each breast pocket.
  7. Close the chicken breasts around the filling and secure edges with toothpicks or kitchen twine.
  8. Heat olive oil or butter in a skillet over medium-high heat and sear chicken breasts for 3-4 minutes on each side until golden brown.
  9. Reduce heat to medium, cover skillet, and cook another 10-12 minutes until internal temperature reaches 165°F (74°C).
  10. Remove toothpicks or twine and let chicken rest for 5 minutes.
  11. Garnish with chopped parsley and serve with lemon wedges.