Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 2 cloves garlic, minced
- Toothpicks or kitchen twine
Filling
- 2 cups fresh spinach, chopped
- ¾ cup crumbled feta cheese
- ½ teaspoon dried oregano
Seasoning
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and lightly grease a baking dish to prevent sticking.
- Sauté Garlic: Heat olive oil in a skillet over medium heat, then add minced garlic and sauté for 30 seconds until fragrant.
- Cook Spinach: Add chopped spinach to the skillet and cook until wilted, about 1–2 minutes. Remove from heat.
- Prepare Filling: Stir the wilted spinach with crumbled feta cheese and dried oregano to make the stuffing mixture.
- Create Chicken Pockets: Cut a lengthwise pocket in each chicken breast, being careful not to slice all the way through.
- Stuff Chicken: Evenly fill each chicken breast pocket with the spinach-feta mixture and secure the openings with toothpicks or kitchen twine.
- Season Chicken: Sprinkle paprika, salt, and black pepper evenly over the stuffed chicken breasts.
- Bake: Place the stuffed chicken breasts in the prepared baking dish and bake for 25–30 minutes, or until the internal temperature reaches 165°F (74°C).
- Rest and Serve: Let the chicken rest for 5 minutes after baking before serving to allow juices to redistribute.
Notes
- Add sun-dried tomatoes to the filling for extra flavor and texture.
- For crispier edges, sear stuffed chicken breasts for 2–3 minutes per side in a hot skillet before baking.
- Pair with roasted potatoes, steamed rice, or a fresh green salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mediterranean-Inspired
- Diet: Gluten Free
