Chicken Breast with Spinach and Cheese Filling

First, prepare the filling: Peel and finely dice the onion. Heat 2 tbsp olive oil in a pan and sauté the onion over medium heat for 2–3 minutes until translucent. Add the baby spinach and let it wilt briefly (approx. 1 minute).

Transfer the onion-spinach mixture to a bowl. Stir in cream cheese, mayonnaise, finely chopped parsley, and finely grated Parmesan. Press in the garlic, mix everything well, and season with salt and pepper.

Wash the chicken breasts, pat them dry, and trim them. Cut a pocket into the thickest part of the meat. Fill the pockets with the cheese-spinach mixture and secure with toothpicks. Season the filled breasts all around with salt, pepper, and sprinkle with paprika powder.