Spinach & Walnut Stuffed Chicken

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INGREDIENTS

For the chicken:

• 4 boneless, skinless chicken breasts

• 1 teaspoon smoked paprika

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1/2 teaspoon dried oregano

• 1/2 teaspoon salt

• 1/2 teaspoon black pepper

For the filling:

• 1 tablespoon olive oil

• 6 oz. baby spinach

• 1/3 cup walnuts, finely chopped

• 1/4 cup ricotta cheese

• 1/2 cup shredded mozzarella cheese

• 1 clove garlic, minced

• 1/4 teaspoon crushed red pepper flakes (optional)

INSTRUCTIONS

1. Preheat your oven to 375°F (190°C).

2. Using a sharp knife, carefully cut a pocket into each chicken breast without slicing all the way through.  Pat the chicken dry with paper towels.

3. In a small bowl, mix the paprika, garlic powder, onion powder, oregano, salt, and black pepper.

4. Rub the spice mixture all over the surface of the chicken.

5. Make the stuffing.  Heat the olive oil in a small skillet over medium heat. Add the spinach and cook until wilted.  Remove the skillet from heat and mix in the walnuts, ricotta, mozzarella, and garlic until all ingredients are evenly distributed.

6. Fill each chicken breast pocket with the spinach-walnut mixture.

7. Place the chicken breasts on a baking sheet and transfer to the preheated oven.  Bake for 25–30 minutes, or until the chicken is cooked through.

8. Let the chicken rest for 3-5 minutes before serving.