Jalapeño Popper Stuffed Chicken

Instructions

Prepare Your Ingredients
Preheat oven or toaster-oven to 400° F.
Foil-line and lightly grease a baking sheet.
Wash and dry your produce.
Slice the strawberries and place in a salad bowl with the spinach and almonds.
Mince the shallot, quarter the grape tomatoes and place on a plate or small bowl.
De-seed and mince ½ of the jalapeño (use more or leave some seeds for spicier), then add to shallots and tomatoes.
Mince 1 garlic clove.

Make the Filling
Heat ½ Tbsp. olive oil in a large pan over medium heat.
Saute the shallot, jalapeno, and grape tomatoes for 5 minutes or until crisp tender.
Add the garlic and cook another 1 minute.
In a bowl, mix together the cream cheese, cheddar cheese, shallot mixture, and paprika.
When well mixed, season to taste with salt.

Stuff the Chicken
Use a small knife to cut about a 2" slit into the thickest side of each chicken breast.
Open up a pocket inside each breast without cutting through to the other side.
Stuff the pockets with the cheese mixture and wrap with butcher's twine to close the pocket.
Rub with a little olive oil and season with salt and pepper.

Cook the Chicken
In the same pan you cooked the shallots, heat ½ Tbsp. olive oil over medium-high heat until hot.
Place the chicken in the pan and sear until golden brown; 2 - 3 minutes per side (add oil if pan dries).
Transfer pan with chicken to oven (or use a baking pan) and finish cooking, 10-12 minutes.

Make the Salad & Dressing
While the chicken cooks, whisk together 2 Tbsp. olive oil, the >poppy seeds, apple cider vinegar, and ¾ of the honey in a small bowl.
Taste and adjust to your liking with salt and pepper.
Add dressing to the salad bowl and toss.

Plating
Divide the salad between your plates, place the chicken on the side and enjoy!