2large boneless skinless chicken breastsabout 2 lbs of chicken
1/2TbspItalian seasoning
1tsppaprika
Sea saltto taste
Black pepperto taste
4ozcream cheesesoftened
4ozshredded mozzarella
Instructions
Take cream cheese out to soften, then chop the garlic and onion. Shred mozzarella, if not using pre-shredded.
Preheat oven to 400 degrees.
Trim the chicken and slice it lengthwise so that you have four thinner pieces, then season on both sides with sea salt, pepper, Italian seasoning, and paprika.
Heat 1 Tbsp olive oil in a 12″ cast iron skillet over medium heat for about one minute, until shimmering. Add onion and saute for one minute.
Stir in the spinach, garlic, and optional crushed red pepper and saute for about three minutes, stirring often, until spinach wilts. Remove spinach to a separate bowl.
Add 1 Tbsp olive oil to the skillet and swirl to coat. Add chicken and brown for three minutes per side over medium heat.
Turn off the heat under the pan. Spread each piece of chicken with cream cheese (this doesn't have to be perfect -- I cut mine into little chunks to make it easier), then top with sauteed spinach and sprinkle with mozzarella.
Move skillet into the oven and bake at 400 degrees for 15 minutes, or until chicken is cooked through.
Broil on high for one minute to brown the cheese.
Notes
It's easiest to flip chicken with tongs, and I generally season it on one side, place it in the pan seasoned side down, then season the other side while the chicken is already in the skillet -- just to make things simpler.