Spinach Stuffed Chicken (Print Version)

# Ingredients:

01 - 4 chicken breasts (approximately 2 pounds).
02 - 4 ounces fresh baby spinach.
03 - 4 ounces cream cheese.
04 - 2 ounces feta cheese crumbles.
05 - 2 ounces shredded mozzarella cheese.
06 - 2 tablespoons olive oil.
07 - 2 teaspoons paprika.
08 - 1 teaspoon cumin powder.
09 - 1 teaspoon salt.
10 - 1/2 teaspoon chili powder.

# Instructions:

01 - Mix paprika, cumin powder, salt, and chili powder in a bowl. Set aside.
02 - Chop spinach and mix with cream cheese, feta, and mozzarella. Massage until well combined into a thick paste.
03 - Cut a pocket into the side of each chicken breast using a sharp knife.
04 - Divide spinach mixture into four portions and stuff into chicken pockets. Secure with toothpicks.
05 - Season chicken with spice mix, brush with olive oil, and bake at 400°F for 25-30 minutes.

# Notes:

01 - Can be stored in refrigerator for up to 4 days.
02 - Reheat with added water to prevent drying.
03 - Stuffing should be thick to stay inside chicken while cooking.

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