• 2 Boneless Skinless Chicken Breasts, butterflied
• 2 slices Provolone Cheese
• 1 5 oz. Container of Baby Spinach
• 4 cloves Garlic, minced
• Dash of Paprika
• 1 tablespoon Olive Oil

1. Preheat oven to 425F
2. In large frying pan, add olive oil and garlic; sauté over medium heat for 1-2 minutes
3. Add spinach and stir frequently until spinach is wilted and cooked; about 2-3 minutes
4. Butterfly chicken breasts, slice lengthwise down the middle but not all the way through
5. Place a slice of provolone cheese over each chicken breast; add spinach and garlic on top of cheese
6. Fold the chicken in half like a sandwich, keeping the stuffing inside
7. Place on a greased baking dish; sprinkled the chicken with paprika
8. Bake uncovered for 30 minutes

Here are some good options for a frying pan!