Recipe submitted by guest Nate Merhaut


  • 40 minutes


  • 4 chicken breasts
  • 1 tablespoon olive oil OR avocado oil
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 4oz. cream cheese softened
  • 1/4 cup grated parmesan cheese
  • 2 tablespoons mayonnaise
  • 1 1/2 cups chopped fresh spinach
  • 1 teaspoon minced garlic
  • 1/2 teaspoon red pepper flakes
  • 6 strips cooked bacon chopped (optional)
  • Syberg’s Famous Wing Sauce


  • Preheat oven to 375 degrees F
  • Place the chicken breasts on a cutting board & drizzle with the oil
  • In a small bowl add the paprika, 1/2 teaspoon salt, garlic powder & onion powder and combine
  • Sprinkle evenly over both sides of the chicken breasts
  • Using a sharp knife, cut a pocket into the side of each chicken breast (cut nearly to the other side but not all the way) then set the chicken aside
  • In another small bowl add the softened cream cheese, parmesan, mayonnaise, spinach, garlic, red pepper, bacon & remaining portion of salt & stir well to combine
  • Spoon the spinach/cream cheese mixture into each chicken breast until filled but not overflowing & use a toothpick to hold together
  • Place the stuffed chicken breasts in a 9×13 baking dish & bake uncovered for approximately 25 minutes or until chicken is cooked through
  • Brush on Syberg’s Famous Wing sauce until each chicken breast is completely covered & bake uncovered for another 5-10 minutes
  • Remove from oven & serve

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