Stuffed Chicken Breast (Print Version)

# Ingredients:

01 - 4 skinless, boneless small chicken breasts.
02 - 1 tsp of smoked paprika.
03 - Half a teaspoon black pepper.
04 - 1 tsp salt.
05 - 2 tablespoons + 6 ounces cream cheese.
06 - A third cup each of feta and parmesan cheeses.
07 - 1 cup finely chopped baby spinach.
08 - Quarter cup of oil-packed sun-dried tomatoes.
09 - 1 tbsp butter.

# Instructions:

01 - Cut chicken breasts horizontally, but don’t slice them entirely in half. Sprinkle the outside with paprika, salt, and pepper.
02 - Combine chopped spinach, cream cheese, parmesan, feta, and sun-dried tomatoes in a mixing bowl.
03 - Stuff each breast with the mixture. If needed, use toothpicks to hold them together.
04 - In a skillet with butter over medium heat, sear each side of the chicken until the inside hits 165°F.

# Notes:

01 - Store in the fridge for up to 4 days.
02 - Can go in the freezer for up to 2 months.
03 - Reheat best in the oven or on the stove.

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