Instructions

• Make the filling: if using frozen spinach, thaw and squeeze dry; if using fresh, chop. In a medium bowl combine the spinach, 4 oz cream cheese (room temperature), 1/4 cup Parmesan, 1/4 cup mozzarella, 1 tbsp minced garlic, 1/4 tsp pepper, and salt to taste. Mix until fully combined and smooth. Set aside.
• Prepare the chicken: pat the 44 oz chicken breasts dry with paper towels. Place one breast flat on a cutting board. To butterfly, hold the breast with one hand and, with a sharp knife, slice horizontally through the thickest part about 3/4 of the way through so the breast opens like a book—do not cut all the way through. Repeat with remaining breasts.
• Make the exterior seasoning: in a small bowl combine 1 tsp chili powder, 1 tsp Italian seasoning, 1/2 tsp black pepper, and 1/2 tsp salt. Rub or sprinkle this mixture evenly over the outside of each butterflied breast.
• Stuff the breasts: divide the filling into equal portions (one portion per breast). Spoon each portion into the center of a butterflied breast, fold the breast closed over the filling, press the edges to help seal, and secure with toothpicks if desired.
• Cook the chicken: heat a non-stick skillet over medium-high heat until hot. Place the stuffed breasts seam-side down in the skillet. Cover the pan and cook about 9–10 minutes per side, flipping once, until the chicken is cooked through (internal temperature 165°F / 74°C) or no longer pink in the center. If the exterior browns too quickly, reduce heat to medium and continue cooking until done.
• Rest and serve: transfer the cooked breasts to a plate, remove toothpicks, and let rest for 3–5 minutes before slicing or serving so the filling settles.