Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast is a delicious and elegant dish that combines the tender juiciness of chicken with the savory flavors of spinach and feta cheese. It’s perfect for a special dinner or when you want to impress your guests without spending hours in the kitchen. Here’s a simple recipe to create this flavorful dish:

Ingredients

  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons olive oil, divided
  • 2 cloves garlic, minced
  • 4 cups fresh spinach leaves
  • 1/2 cup feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1/2 teaspoon red pepper flakes (optional, for a bit of heat)
  • Toothpicks or kitchen twine (for securing the chicken)

Instructions

1
Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure that the chicken cooks thoroughly while keeping it juicy.
Prepare the Spinach Filling:
1
Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
2
Add the spinach leaves to the skillet. Cook, stirring occasionally, until the spinach has wilted, about 2-3 minutes. Remove from heat.
3
In a bowl, combine the cooked spinach, crumbled feta cheese, dried oregano, and red pepper flakes (if using). Mix well.
Prepare the Chicken:
1
Place the chicken breasts on a cutting board. Use a sharp knife to carefully cut a pocket into the side of each chicken breast. Be careful not to cut all the way through.
2
Season the inside and outside of the chicken breasts with salt and freshly ground black pepper.
Stuff the Chicken: Spoon the spinach and feta mixture into each chicken breast pocket. Use toothpicks or kitchen twine to secure the openings, ensuring the filling stays inside during cooking.
Cook the Chicken:
1
Heat the remaining tablespoon of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes on each side, or until they are golden brown.
2
Transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C) when checked with a meat thermometer.
Serve: Remove the chicken from the oven and let it rest for a few minutes before removing the toothpicks or twine. Slice and serve the chicken while it's still warm.

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