Spinach and Feta Stuffed Chicken

Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Servings: 4

Bring your dinner to life with this impressive yet simple Spinach and Feta Stuffed Chicken recipe. Tender chicken filled with the creamy textures of feta and the earthy tones of spinach makes for an entrée that is not only satisfying but also packed with nutrients. Perfect for a family dinner or a special occasion, this dish pairs beautifully with a crisp salad or your favorite sides.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 cups of fresh spinach, chopped
• 1/2 cup of crumbled feta cheese
• 2 tablespoons of olive oil
• 2 cloves garlic, minced
• 1 teaspoon of dried oregano
• 1/2 teaspoon of paprika
• Salt and pepper to taste
• 1/4 cup of chicken broth or white wine (optional)
• 1 tablespoon of balsamic vinegar (optional)
• Toothpicks for securing chicken

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a skillet over medium heat, add a tablespoon of olive oil and sauté the garlic until fragrant, about 1 minute. Add the spinach and cook until just wilted. Remove from heat and let cool slightly before mixing in the crumbled feta.
3. Prepare the chicken breasts by making a pocket in each: lay a breast flat on a cutting board, and carefully insert a knife two-thirds of the way into the thickest part of the breast to create a pocket. Repeat with the remaining breasts.
4. Stuff each breast with the spinach and feta mixture, then secure the openings with toothpicks.
5. In a small bowl, combine the remaining olive oil with oregano, paprika, salt, and pepper. Rub this mixture over the outside of the chicken breasts.
6. In an oven-safe skillet over medium-high heat, sear the chicken on both sides until golden brown, about 2-3 minutes per side. If you’re using chicken broth or wine, deglaze the pan with it now, scraping up any browned bits for extra flavor.
7. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through (juices run clear, and the internal temperature reaches 165°F or 74°C).
8. If you are using balsamic vinegar, drizzle it over the chicken during the last 5 minutes of baking for a tangy glaze.
9. Once cooked, remove the toothpicks, let the chicken rest for a few minutes, then serve hot with your chosen sides.

This Spinach and Feta Stuffed Chicken recipe strikes a perfect balance between healthy and indulgent, providing a flavorful meal that is sure to impress.