Freezer Friendly Spinach and Feta Stuffed Chicken

Ingredients

• 4 boneless skinless chicken breasts
• 5 ounces fresh spinach, chopped
• 4 ounces feta cheese, crumbled
• 2 ounces cream cheese, softened
• 2 cloves garlic, minced
• 1 tablespoon olive oil, divided
• 1/2 teaspoon dried oregano
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper, or to taste
• 1 tablespoon olive oil, for searing
• 1 tablespoon toothpicks or kitchen twine, for securing

Method

1. 1

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add garlic and cook until fragrant, about 30 seconds, then add spinach and cook, stirring, until wilted, about 3 minutes. Transfer to a bowl and let cool slightly.

   3:00 · Wilt spinach
2. 2

   Stir feta, cream cheese, oregano, and red pepper flakes into the cooled spinach until evenly combined.

3. 3

   Butterfly each chicken breast by slicing horizontally through the thickest part, cutting almost but not all the way through, to create a pocket.

4. 4

   Season chicken breasts inside and out with salt and pepper. Divide the spinach and feta filling evenly among the pockets, then secure each opening with 2-3 toothpicks or tie with kitchen twine.

5. 5

   For freezer storage: wrap each stuffed breast tightly in plastic wrap, place in a freezer bag, and freeze flat for up to 3 months. Thaw overnight in the refrigerator before cooking, or bake directly from frozen using the timing below with an extra 10 to 15 minutes.

6. 6

   Preheat oven to 375°F (190°C). Heat 1 tablespoon olive oil in a 9-inch oven-safe skillet over medium-high heat. Sear stuffed chicken breasts 3 minutes per side until golden brown.

   3:00 · Sear chicken
7. 7

   Transfer the skillet to the oven and bake until chicken reaches an internal temperature of 165°F (74°C), about 20 minutes.

   20:00 · Bake chicken
8. 8

   Remove toothpicks or twine, let chicken rest 5 minutes, then serve.

   5:00 · Rest chicken