Take five to six chicken breasts and trim off any fat. Cut an incision about 2 inches long (or just above) along one of the sides, to shape a pocket. I extend the cut section inside the chicken as close as the edges I can without cutting though, to make the pocket as big as possible.

Microwave a tray of deep frozen spinach for 3 minutes. It should be soft but not cooked. Add some ground nutmeg and stir. Mix in a generous amount of shredded cheese. Fill the chicken "pockets" with the mix and put chickens on an oven safe dish lined with aluminum foil.

Salt and pepper the chicken breasts. Then dust them with paprika powder, smoked chipotle powder, ancho chili powder or similar spices. Put in preheated oven and cook for 20-25 minutes in 400-425 degrees F.

When finished, serve with your choice of vegetables and potatoes/rice. For a luxury version, add a spoon of fresh cheese like Bressot, Cantadou or similar (garlic and herb flavored soft cheese) and let it melt on top.