Ingredients

The following ingredients have 2 Servings
  • 2 skinless chicken breasts (mine weighed 25oz total)
  • 1 tablespoon olive oil
  • 1 cup fresh spinach, chopped into bits (You can use frozen if preferred. Be sure to thaw and drain the spinach first.)
  • 2 oz cream cheese (softened at room temp) (You can also microwave for 15-20 seconds.)
  • 1/3 cup cheddar cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.)
  • 1/3 cup mozzarella cheese (shredded. I like to purchase block cheese and grate myself. It melts a lot better than pre-shredded.)
  • 1 teaspoon paprika
  • McCormick’s Grill Mates Montreal Chicken Seasoning (to taste)
  • salt and pepper to taste

Instruction

  • Watch the video above for visual instructions.
  • Preheat oven to 400 degrees.
  • Line a sheet pan with parchment paper. Drizzle the olive oil over the chicken breasts.
  • There are two ways you can slice and stuff the chicken. You can make a large slice in the chicken breasts (go for the side of the chicken breast that is thicker) horizontally to create a pocket without cutting through the breast. 
  • There is also the hasselback method where you make multiple cuts/slices into the top of each of the chicken breasts, without cutting through the entire breast.
  • Combine the shredded spinach, cream cheese, and shredded cheese in a bowl. Stir and stuff the spinach and cheese mixture into the chicken.
  • Season the chicken with McCormick’s Grill Mates Montreal Chicken Seasoning, Kosher salt, and pepper. Top with paprika over the top.
  • Bake for 20-30 minutes until the thickest part of each chicken breast reaches an internal temperature of 165 degrees. Timing will vary based on how thick your chicken breast is. Use a meat thermometer. 
  • Cut each breast in half and serve.