Stuffed Chicken Breasts

1: Preheat oven to 400°. Slice each chicken breast almost all the way in half so they can be folded open.

2: Flatten chicken with a rolling pin until 1/4 inch thick. Drizzle with avocado oil and season with salt, pepper, paprika, and garlic powder.

3: Thinly slice the red bell pepper and add it to a pan and cook on medium-low heat. When the bell pepper is softened, add the spinach. Cook until spinach is wilted and remove from heat.

4: In a small baking dish, add egg, water, salt, and pepper to create an egg wash.

5: In another baking dish, add flour, pepper, salt, and garlic powder.

6: Pour breadcrumbs on a plate.

7: Take one piece of chicken at a time and add two slices of cheese, bell peppers, and spinach. Roll the chicken up and secure the sides with toothpicks.

8: Dip the rolled-up chicken in the flour mixture, the egg mixture, and last the breadcrumbs. Repeat with each chicken breast.

9: In a skillet, add avocado oil and butter. Sear chicken on each side for 3-4 minutes.

10: Then place the skillet inside the oven and cook until internal temperature reaches 165°.