Chicken breasts Smoked paprika Garlic powder Salt and pepper Cream cheese Parmesan cheese Mayo Fresh baby spinach Garlic Red pepper flakes Oil
Prep the chicken: In order to stuff chicken, you’ll need to make a pocket. With a sharp filet knife, slice each chicken breast in half but not through, leaving about an inch of flesh intact.
Stuff it: Stuff each pocket with 1/4th of the filling. You can secure the openings with a toothpick to prevent the filling from falling out during frying. I did not. Some will inevitably fall out, but that’s OK!