Creamy Chicken Spinach (Print Version)

# Ingredients:

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

# Instructions:

01 - Slice chicken breasts horizontally, stopping before cutting them all the way through. Sprinkle the outside with paprika, pepper, and salt.
02 - In a bowl, stir together feta, parmesan, cream cheese, sun-dried tomatoes, and spinach until combined.
03 - Stuff each chicken breast with the filling and use toothpicks to hold them closed if necessary.
04 - Heat up a buttered skillet, then cook the chicken on all sides over medium heat. Make sure the inside hits 165°F before you’re done.

# Notes:

01 - Stays good in the fridge for up to 4 days.
02 - Can be kept frozen for 2 months.
03 - Reheats best using a pan or oven.

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