Three large, skinless, boneless chicken breasts (1 3/4 to 2 pounds, evenly proportioned pieces) 3/4 teaspoon salt Half a teaspoon of black pepper Half a teaspoon of garlic powder 1/2 teaspoon of paprika 1/4 tablespoon olive oil 4 ounces chilled cream cheese 1 tablespoon of mayonnaise 2 bulbs of garlic, pressed 1/4 teaspoon salt 1 1/2 cups chopped infant spinach leaves 1/4 cup shredded mozzarella 1/4 cup cheese Parmesan
Place an oven rack in the center and preheat to 425 degrees Fahrenheit. Cream together cream cheese, mayonnaise, and garlic in a mixing basin using a fork. Once combined, stir in mozzarella, parmesan, and chopped spinach leaves.
Place the chicken on a horizontal surface and make a 3/4-inch slit through it without slicing it through. Seal each chicken breast horizontally with a toothpick after stuffing it with one-third of the mixture; ensure that the breast can lie flat on its sides for searing.
To flavor, season the chicken breast on the exterior with 3/4 teaspoon salt, 1/2 teaspoon pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon paprika.
In a large, heavy-bottomed skillet or oven-safe pan, such as cast iron, melt 1 1/2 tablespoons of olive oil over medium heat. Sauté the chicken for four minutes per side, or until each side is golden brown.
After a second flip, transfer the skillet to the preheated oven without delay. Ten to fifteen minutes at 425 degrees Fahrenheit, or until a thermometer inserted into the central portion of the chicken reads 165 degrees. Fifthly, rest the chicken before dicing. To serve, spoon pan juices over the poultry.