Spinach and Feta Stuffed Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts
• 1 tablespoon olive oil
• 10 ounces frozen spinach, thawed and squeezed dry
• 4 ounces feta cheese, crumbled
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 tablespoon butter, melted

Instructions

1. 1.Prepare the Chicken

   Preheat oven to 375°F (190°C). Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open the chicken breast like a book.

2. 2.Make the Filling

   In a medium bowl, combine the thawed spinach, feta cheese, minced garlic, parsley, salt, pepper, and lemon juice. Mix well.

3. 3.Stuff the Chicken

   Spoon the spinach and feta mixture evenly onto each butterflied chicken breast. Fold the chicken breast over the filling and secure with toothpicks or kitchen twine.

4. 4.Bake the Chicken

   Brush the stuffed chicken breasts with melted butter. Place them in a baking dish and bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

5. 5.Rest and Serve

   Remove the toothpicks or kitchen twine before serving. Let the chicken rest for 5 minutes before slicing and serving.

Nutritional Information

Equipment

• Baking dish
• Medium bowl
• Knife
• Cutting board
• Toothpicks or kitchen twine

Tips

• To prevent the filling from leaking, make sure to securely close the chicken breasts with toothpicks or kitchen twine.
• You can substitute the feta cheese with goat cheese or ricotta cheese.
• Add sun-dried tomatoes or artichoke hearts to the filling for extra flavor.
• Serve with a side of roasted vegetables or a fresh salad.

Frequently Asked Questions