Ingredients (serves 4)
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup feta cheese, crumbled
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil
- Juice of 1 lemon (optional)
Instructions
1. Preheat Oven
Preheat your oven to 375°F (190°C).
2. Make the Filling
- In a medium bowl, combine:
- 2 cups chopped spinach
- 1 cup crumbled feta
- 2 minced garlic cloves
- 1 tsp dried oregano
- Mix until well combined.
3. Prepare Chicken
- Pat the chicken breasts dry with paper towels.
- Carefully slice a pocket into the side of each breast (don’t cut all the way through).
- Season the chicken inside and out with salt and black pepper.
4. Stuff the Chicken
- Spoon the spinach-feta mixture into each chicken pocket.
- Use toothpicks if needed to secure the filling.
5. Sear the Chicken
- Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat.
- Sear each chicken breast 2–3 minutes per side, until golden brown.
6. Bake
- Transfer the skillet to the oven (or place chicken in a baking dish).
- Bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).
7. Optional Finish
- Drizzle with lemon juice for a fresh, tangy flavor.
8. Serve
- Remove toothpicks before serving.
- Serve with roasted vegetables, quinoa, rice, or a fresh salad.
Tips for Perfect Chicken
- Don’t overstuff—too much filling can spill out while cooking.
- Even cooking: Pound thicker breasts slightly to ensure uniform thickness.
- Extra flavor: Sprinkle some paprika or red pepper flakes on top before baking.
