The Weeknight Table

Produce
Fresh spinach
Garlic
Parsley

Seafood
Lump crab meat

Meat
Boneless, skinless chicken breasts

Dairy
Cream cheese
Heavy cream
Parmesan cheese
Butter

Pantry / Dry Goods
Olive oil
All-purpose flour

Spices & Seasonings
Kosher salt
Black pepper
Garlic powder
Onion powder

Paprika

Start by finely chopping a few handfuls of fresh spinach and sautéing it in a pan with a little butter and minced garlic until just wilted. Let it cool slightly, then combine it in a bowl with lump crab meat, softened cream cheese, grated parmesan, salt, pepper, and a pinch of garlic powder. Mix gently so you keep those crab lumps intact.

Take your chicken breasts and carefully cut a pocket into the side of each one. Season the outside generously with salt, pepper, paprika, onion powder, and garlic powder. Stuff each breast with the crab and spinach mixture, packing it in but not overstuffing so it stays closed. You can secure it with toothpicks if needed.

Heat olive oil in a skillet over medium-high heat and sear the chicken breasts until they develop a deep golden crust on both sides. Once seared, reduce the heat and continue cooking until the chicken is fully cooked through, or transfer to the oven to finish if they’re thick.

Remove the chicken and in the same pan, add a little butter and garlic. Stir in a small amount of flour and cook for just a minute, then slowly pour in heavy cream, whisking until smooth. Let it simmer until thickened, then finish with parmesan, salt, pepper, and a touch of fresh parsley.

Spoon that creamy sauce over the stuffed chicken and serve it right over a bed of mashed potatoes so everything soaks in.