In a small bowl combine the onion powder, kosher salt, black pepper, marjoram, paprika and cayenne. Rub the spice mixture into the stuffed chicken breasts on both sides.
Preheat oven to 325 degrees. Heat vegetable oil in a large ovenproof skillet. Cook the chicken until golden brown on both sides; about 4 minutes per side. Transfer the skillet to the oven and cook for 7-12 minutes or until the chicken reaches an internal temperature of 165 degrees. After removing the chicken from the oven let it rest for 7-10 minutes.
Notes
This recipe works with both breasts and thighs. To stuff thighs simply turn the thigh inside up and stuff with a smaller amount of spinach stuffing then roll up and secure with toothpicks. This recipe will stuff about 8 chicken thighs,
I like to use Boursin Herb Cream Cheese but homemade scallion herb cream cheese would be delicious as well.
Using a meat thermometer cook the chicken to an internal temperature of 165 degrees being careful not to overbake them.
If you accidentally cut a hole in the bottom, top or side of the chicken breasts do not fret. The spinach cream stuffing is quite thick and will probably stay contained but try not to make the hole any bigger by being very careful with your cuts.
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