Chicken Breast Stuffed (Print Version)

# Ingredients:

01 - 4 boneless, skinless chicken breasts, small in size.
02 - 1 tsp of salt.
03 - Half a teaspoon of black pepper.
04 - 1 tsp of paprika (smoked).
05 - 6 oz cream cheese plus 2 extra tablespoons.
06 - A third of a cup of parmesan cheese.
07 - Feta cheese, about 1/3 cup.
08 - 1 cup of finely chopped baby spinach.
09 - 1/4 cup of oil-packed sun-dried tomatoes.
10 - 1 tbsp of butter.

# Instructions:

01 - Cut chicken breasts in half horizontally, leaving the opposite side intact. Rub paprika, pepper, and salt on the outside.
02 - Combine sun-dried tomatoes, spinach, parmesan, feta, and cream cheese in a bowl until evenly blended.
03 - Stuff the filling inside the chicken. Use toothpicks to secure if you need to.
04 - Cook chicken in a buttered pan over medium heat, browning all sides. Make sure it hits an internal temp of 165°F.

# Notes:

01 - Stays fresh in the fridge for 4 days.
02 - Freezer-safe for about 2 months.
03 - Reheating is better in the oven or skillet.

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