Stuffed Chicken Breasts

Prep the breasts: cut a deep pocket or carefully slice them open like a book, making sure not to cut all the way through.

Season the inside and outside with salt and pepper, and sprinkle with sweet paprika.

Stuff each breast with a handful of spinach, a few slices of mozzarella, and pieces of tomato. Fold closed and secure with toothpicks if needed.

Heat a skillet with olive oil over high heat. Sear the breasts for about 3 minutes on each side until golden brown.

Transfer the seared breasts to a baking dish and finish cooking in a preheated oven at 190–200 °C (375–400 °F) for about 12–15 minutes, until cooked through.