Easy Savory Stuffed Chicken

1. 1

   Take four to six boneless skinless chicken breasts and make a slit almost butterflying them. Set aside.

2. 2

   Take three or four Spanish chorizos and begin cutting them lengthwise once and then lengthwise again. The idea is to get them thin enough to layer inside the chicken breast.

3. 3

   Then take some pre-washed spinach leaves about three to five for each breast.

4. 4

   Layer the already cut chorizo slices (about 2 or 3) inside the butterflied breast and top with a layer of spinach leaves (about 4 or 5).

5. 5

   Close up the breast and secure with toothpicks to ensure they won't pop open during cooking.

6. 6

   Heat up a sautee pan with olive oil, place each chicken breast in the pan. Sprinkle with garlic powder, salt and pepper.

7. 7

   Cover and let cook on one side until golden brown and then turn over and repeat spices and continue cooking on other side until browned and juices run clear.

8. 8

   It's a good idea to add a bit of water to the pan (about 2 or 3 tablespoons) to ensure the chicken stays juicy.

No additional tips available.