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  1. 4 Deboned Skinned Chicken Breasts
  2. 1 tablespoon Olive Oil
  3. 2 teaspoons Paprika
  4. 1 teaspoon Salt
  5. 1/2 teaspoon Salt
  6. 1/2 teaspoon Onion Powder
  7. 1/2 teaspoon Garlic Powder
  8. 4 oz Cream Cheese (softened)
  9. 1/4 cup Grated Parmesan Cheese
  10. 2 tablespoons Mayonnaise
  11. 1 1/2 cup Chopped Fresh Baby Spinach Leaves
  12. 1 teaspoon Minced Garlic Cloves
  13. 1/2 teaspoon Red Pepper Flakes


  1. Preheat your oven to 375°

  2. Clean and trim your 4 (or more) chicken breasts

  3. Rinse the baby spinach leaves

  4. Divide your ingredients as follows. 1/2 teaspoon sets of olive oil; 1 teaspoon sets of paprika; 1/4 teaspoon sets of onion powder; 1/4 teaspoon sets of garlic powder

  5. In two separate small bowls combine the divided sets of onion powder, garlic powder, paprika, and the 1 teaspoon set of salt. Mix together the spices in each bowl

  6. On your cutting board spread 1/2 teaspoon olive oil on each side of every chicken breasts

  7. Chop up your spinach leaves until you are happy with the chopping and dicing and it reaches 1 1/2 cups

  8. Take your bowls of mixed spices, using a small spoon spread your spices on the chicken breasts then rub in. Repeat on the other side of the chickens

  9. Combine the 1 1/2 cups of chopped spinach, 4 oz of cream cheese, 2 tbsp of mayo, 1/2 tsp of salt, 1 tsp minced garlic, 1/4 cup grated parmesan cheese, and 1/2 tsp red pepper flakes

  10. Cut into only 1 side of each chicken breast, cutting a “deep” pocket nearly all the way through the chicken breast

  11. Using a large spoon or your fingers, place your creamy spinach mixture into the pockets of the chicken breasts

  12. Place your now finished product onto a large baking pan/dish, roughly 9×13, and bake it uncovered for 25 minutes or until chicken breasts are fully cooked

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