Stuffed Chicken Breast

 Ingredients:

• 4 small skinless, boneless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• 6 ounces + 2 tablespoons cream cheese
• 1/3 cup grated Parmesan cheese
• 1/3 cup crumbled feta cheese
• 1 cup chopped baby spinach
• 1/4 cup oil-packed sun-dried tomatoes
• 1 tablespoon butter (for cooking)

Instructions:

1. Butterfly the chicken breasts and season the outside with salt, pepper, and smoked paprika.

2. In a small bowl, combine 6 ounces of cream cheese, Parmesan cheese, feta cheese, chopped baby spinach, and sun-dried tomatoes.

3. Stuff each chicken breast with the filling mixture and secure with toothpicks.

4. Heat a skillet over medium heat. Add butter and once melted and hot, add the stuffed chicken breasts.

5. Brown all sides of the chicken breasts until golden and cook until the internal temperature reaches 165°F (74°C).

Notes:

• To Store: Once cooled, store leftover stuffed chicken breasts in an airtight container in the refrigerator for up to 4 days.

• To Freeze: Place cooled and cooked chicken in a shallow container and freeze for up to 2 months.

• To Reheat: Reheat covered in a pan on the stovetop or in the oven. Microwaving is an option but may dry out the chicken.