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Spinach and Feta Stuffed Chicken

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  • Author: Julia
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

This Spinach and Feta Stuffed Chicken Breast is a savory and healthy dish filled with creamy feta, fresh spinach, and seasoned with garlic and oregano. Baked to perfection, it’s a deliciously tender meal that’s perfect for dinner or a special occasion. Simple to make, full of flavor, and easy to customize, this stuffed chicken breast will become a go-to recipe in your kitchen.

Ingredients

4 boneless, skinless chicken breasts

1 cup fresh spinach leaves, chopped

1/2 cup feta cheese, crumbled

2 cloves garlic, minced

1 tablespoon olive oil

Salt and pepper to taste

1 teaspoon dried oregano

Instructions

  1. Prepare the Chicken:
    Preheat your oven to 375°F (190°C). Carefully slice a pocket horizontally into each chicken breast, making sure not to cut all the way through. Season both sides of the chicken with salt, pepper, and dried oregano.

  2. Make the Filling:
    In a small bowl, combine the chopped spinach, crumbled feta cheese, and minced garlic. Stir until well combined.

  3. Stuff the Chicken:
    Carefully stuff each chicken breast with the spinach and feta mixture, evenly dividing the filling. Secure the open edge with toothpicks if necessary.

  4. Cook the Chicken:
    Heat the olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts and cook for 4-5 minutes on each side until golden brown.

  5. Finish in the Oven:
    Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 75°C).

  6. Serve:
    Let the chicken rest for a few minutes before removing the toothpicks and slicing. Serve with your favorite sides like roasted vegetables, quinoa, or a salad.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Freeze the stuffed chicken breasts before cooking by wrapping them tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight and bake as instructed.

Substitutions: If you don’t have feta cheese, you can use goat cheese, ricotta, or shredded mozzarella for a different flavor profile.

Garlic Option: You can use jarred garlic or garlic powder if fresh garlic is unavailable.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: Mediterranean

Find it online: https://teachingfoods.com/spinach-and-feta-stuffed-chicken/