Ingredients:

  • 4 large boneless, skinless chicken breasts (approx. 200g each)
  • 2 tbsp extra virgin olive oil
  • 1 tbsp unsalted butter
  • 150g fresh baby spinach, finely chopped
  • 120g full-fat cream cheese, softened
  • 60g crumbled feta cheese
  • 2 cloves garlic, microplaned
  • 1/2 tsp crushed red pepper flakes
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1/2 tsp cracked black pepper

Instructions:

  1. Using a sharp paring knife, slice a pocket into the thickest part of each chicken breast, leaving a half-inch border on the edges to ensure the filling stays trapped. Pat the exterior completely dry with paper towels.
  2. In a medium bowl, combine the finely chopped spinach, softened cream cheese, crumbled feta, microplaned garlic, and red pepper flakes. Mix until it forms a uniform, high-viscosity paste.
  3. In a small ramekin, blend the smoked paprika, dried oregano, garlic powder, sea salt, and black pepper to create the savory herb rub.
  4. Distribute the spinach-cheese mixture evenly among the chicken pockets. Secure the openings with toothpicks to create a 'tension pocket' for internal steaming.
  5. Coat the exterior of the stuffed chicken breasts generously with the herb rub and the olive oil.
  6. Heat a large cast-iron skillet over medium-high heat. Add the butter and sear the chicken for 4-5 minutes per side until a mahogany crust forms (Maillard reaction).
  7. Transfer the skillet to a preheated oven at 400°F (200°C) and bake for 10-15 minutes, or until a meat thermometer reads an internal temperature of 165°F (74°C).