Spinach and Feta Stuffed Chicken Salad with Balsamic Glaze

Ingredients

• 4 boneless skinless chicken breasts
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon garlic powder
• 5 ounces fresh baby spinach, chopped
• 4 ounces feta cheese, crumbled
• 2 ounces cream cheese, softened
• 2 cloves garlic, minced
• 3 tablespoons olive oil
• 8 cups mixed salad greens
• 1 cup cherry tomatoes, halved
• 1/2 cup red onion, thinly sliced
• 1/2 cup balsamic glaze

Method

1. 1

   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.

2. 2

   In a medium bowl, mix the chopped spinach, feta, cream cheese, and minced garlic until well combined.

3. 3

   Lay each chicken breast flat and carefully slice a horizontal pocket into the thickest side, cutting almost but not all the way through.

4. 4

   Season the outside and inside of each chicken breast with salt, pepper, and garlic powder.

5. 5

   Divide the spinach and feta mixture evenly among the chicken breasts, stuffing it into the pockets. Secure the openings with toothpicks if needed.

6. 6

   Heat the olive oil in a 9-inch oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3 minutes per side, until golden brown.

   3:00 · Sear chicken
7. 7

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

   20:00 · Bake chicken
8. 8

   Remove the chicken from the oven and let it rest for 5 minutes before slicing.

   5:00 · Rest chicken
9. 9

   While the chicken rests, divide the mixed greens, cherry tomatoes, and red onion among four plates.

10. 10

    Remove any toothpicks, then slice each stuffed chicken breast into medallions and fan over the salads.

11. 11

    Drizzle the balsamic glaze over the salads and serve immediately.