Stuffed Chicken Breasts

Preheat the oven to 350 F.

Butterfly each chicken breast by slicing your knife into the side of the breast and running it horizontally and cutting it most of the way through, but be careful not to completely slice it in half. Once finished, lay some plastic wrap over the chicken and pound it out until the whole breast is uniform in thickness. Repeat this for the rest of the chicken breasts.

Then, in a small bowl, mix together the spinach and chopped garlic. With the chicken laying flat, lightly salt and pepper the top side of the chicken and dollop on about 2-3 tablespoons of the spinach/garlic mixture into the center, keeping the filling away from the edge as much as possible.

Roll up the chicken breast starting with one edge. Use three toothpicks to fasten the chicken together into a roll. Complete this for the remaining chicken, sprinkle the tops with paprika, and set aside.

Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil ripples and smokes, lay each chicken breast down in the pan and brown on all sides. It can get pretty tricky with the toothpicks, so just do the best you can to get some color.

Place the pan with the chicken into the oven and let the chicken cook for about 10-15 minutes, until cooked through. It’s best to check them at 10 minutes to ensure they don’t get overcooked. Just cut into one with a knife and if it’s no longer pink you are done. Or check with a thermometer—it’s done when it reaches an internal temperature of 165 F.