Spinach and Feta Stuffed Chicken Breast

Elegant stuffed chicken that looks impressive but comes together quickly. Mediterranean flavors at their best.

Ingredients

• 4 boneless skinless chicken breasts
• 3 oz feta cheese, crumbled
• 2 cups fresh spinach, wilted and squeezed dry
• 2 cloves garlic, minced
• 1/4 cup sun-dried tomatoes (in oil), drained and chopped
• 1 tsp dried oregano
• 2 tbsp olive oil
• Salt and pepper
• Toothpicks to secure

Directions

1. Preheat oven to 375°F. Mix feta, spinach, garlic, sun-dried tomatoes, and oregano.
2. Butterfly each chicken breast: slice horizontally almost through, open like a book.
3. Season inside with salt and pepper. Divide filling among breasts.
4. Fold chicken closed and secure with toothpicks. Season outside with salt and pepper.
5. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side.
6. Transfer pan to oven. Bake 15-18 minutes until internal temp reaches 165°F.
7. Rest 5 minutes before removing toothpicks and slicing.

Notes

Sun-dried tomatoes add deep umami flavor. Squeeze every drop of moisture from spinach or the filling will be watery.