Spinach Feta Stuffed Chicken (Printable version)
Tender chicken breasts filled with spinach, feta, herbs, then oven-baked for a savory main course.
# What you need:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1/2 teaspoon salt
04 - 1/4 teaspoon black pepper
→ Stuffing
05 - 2 cups fresh spinach, chopped
06 - 3/4 cup feta cheese, crumbled
07 - 1 clove garlic, minced
08 - 1/4 cup sun-dried tomatoes, chopped (optional)
09 - 2 tablespoons cream cheese, softened
10 - 1 tablespoon fresh parsley, chopped
11 - 1/2 teaspoon dried oregano
→ Topping
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon paprika
# How To:
01 - Preheat the oven to 400°F. Lightly grease a baking dish and set aside.
02 - Heat 1 tablespoon olive oil in a skillet over medium heat. Sauté minced garlic for 30 seconds until fragrant, then add chopped spinach and cook until wilted, about 2 minutes. Remove from heat and allow to cool slightly.
03 - In a mixing bowl, combine the sautéed spinach with feta cheese, cream cheese, sun-dried tomatoes if using, parsley, and oregano. Stir until thoroughly blended.
04 - Pat chicken breasts completely dry. Using a sharp knife, cut a horizontal pocket into each breast, taking care not to slice through the opposite side.
05 - Season both sides of each breast with salt and black pepper. Generously fill each pocket with the spinach-feta mixture. Secure openings with toothpicks if necessary to prevent filling from escaping.
06 - Arrange the stuffed breasts in the prepared baking dish. Drizzle with remaining olive oil and sprinkle paprika evenly over the top.
07 - Bake for 25 to 30 minutes, or until chicken is cooked through and juices run clear. Internal temperature should reach 165°F.
08 - Allow the chicken to rest for 5 minutes. Remove all toothpicks before plating and serving.
# Expert Advice:
01 -
- The filling stays put instead of leaking everywhere because cream cheese binds it like a secret handshake.
- You look like you planned this for hours when really you just had twenty minutes and a hot oven.
02 -
- If the filling is too warm when you stuff, the cream cheese melts and escapes through any crack it can find.
- The chicken will feel firm when pressed, not squishy, that is how you know without a thermometer.
03 -
- Buy the block of feta packed in brine, it tastes like something instead of salty crumbles.
- If you do not have toothpicks, a short piece of spaghetti holds the pocket closed and softens during baking.