Here’s the recipe for Spinach & Feta Stuffed Chicken:
Ingredients
For the Chicken:
- 4 (6-ounce) skinless boneless chicken breasts
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons olive oil
For the Filling:
- 5 ounces frozen chopped spinach, thawed and squeezed dry
- ½ cup crumbled feta cheese
- ¼ cup ricotta cheese
- 2 tablespoons chopped scallions
- 2 garlic cloves, minced
- ½ teaspoon dried dill
Instructions
- Preheat Oven:
Preheat your oven to 400°F (200°C). - Prepare Chicken:
Pat the chicken breasts dry with a paper towel. Make a horizontal slit in the thickest part of each breast to create a pocket, making sure not to cut all the way through. - Season Chicken:
In a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt, and pepper. Season the chicken breasts with the spice mixture, rubbing it on both sides. - Prepare Filling:
In a separate bowl, mix the spinach, feta cheese, ricotta cheese, scallions, minced garlic, and dried dill. - Stuff Chicken:
Spoon the filling mixture evenly into each chicken breast pocket. Use toothpicks to secure the pockets and prevent the filling from spilling out. - Sear Chicken:
Heat the olive oil in a large oven-safe or cast iron skillet over medium-high heat. Add the stuffed chicken breasts and sear until lightly golden brown, about 3-4 minutes per side. - Bake:
Transfer the skillet to the preheated oven and bake uncovered until the chicken is cooked through, about 15-18 minutes. For a crispier exterior, broil for an additional 1-2 minutes if needed. - Serve:
Remove the toothpicks before serving. Enjoy!
Notes
- Storage: Leftovers can be stored in the refrigerator for up to 4 days. Reheat in the oven at 350°F (175°C).
- Tips: Pound the chicken breasts to ensure an even thickness for even cooking. Use an instant-read thermometer to ensure the chicken reaches 165°F (74°C).
Enjoy your delicious and flavorful Spinach & Feta Stuffed Chicken!