Stuffed Chicken Breast (Print Version)

# Ingredients:

01 - 4 small chicken breasts, skinless and boneless.
02 - 1 teaspoon salt.
03 - ½ teaspoon pepper.
04 - 1 teaspoon smoked paprika.
05 - 6 ounces + 2 tablespoons cream cheese.
06 - ⅓ cup parmesan cheese.
07 - ⅓ cup feta cheese.
08 - 1 cup baby spinach, chopped.
09 - ¼ cup sun dried tomatoes packed in oil.
10 - 1 tablespoon butter.

# Instructions:

01 - Butterfly chicken breasts by slicing horizontally, stopping before cutting in half. Season outside with salt, pepper, and paprika.
02 - Mix cream cheese, parmesan, feta, spinach, and sun dried tomatoes in bowl.
03 - Fill chicken breasts with mixture. Secure with toothpicks if needed.
04 - Brown chicken on all sides in buttered skillet over medium heat until internal temperature reaches 165°F.

# Notes:

01 - Keeps in fridge up to 4 days.
02 - Can be frozen up to 2 months.
03 - Best reheated in pan or oven.

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