Easy Savory Stuffed Chicken - chicken breasts

Method

• Take four to six boneless skinless chicken breasts and make a slit almost butterflying them. Set aside.
• 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.
• Then take some pre-washed spinach leaves about three to five for each breast.
• 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).
• Close up the breast and secure with toothpicks to ensure they won't pop open during cooking.
• Heat up a sautee pan with olive oil, place each chicken breast in the pan. Sprinkle with garlic powder, salt and pepper.
• 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.
• 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.