Spinach and Feta Stuffed Chicken Breast

Ingredients

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

Method

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Heat 1 tablespoon olive oil in a 9-inch skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds.

   0:30 · Sauté garlic
3. 3

   Add the chopped spinach to the skillet and cook, stirring, until wilted, about 2 minutes. Remove from heat and let cool slightly.

   2:00 · Wilt spinach
4. 4

   Stir the feta, cream cheese, and red pepper flakes into the wilted spinach until well combined and creamy.

5. 5

   Using a sharp knife, slice a horizontal pocket into the side of each chicken breast, cutting almost through to the other side but not all the way.

6. 6

   Season the chicken breasts all over, including inside the pockets, with salt, black pepper, and paprika.

7. 7

   Divide the spinach and feta filling evenly among the pockets, then secure each opening closed with toothpicks or kitchen twine.

8. 8

   Heat 1 tablespoon olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 3 minutes per side until golden brown.

   6:00 · Sear chicken
9. 9

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

   20:00 · Bake chicken
10. 10

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

    5:00 · Rest chicken