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Spinach Feta Stuffed Chicken

Spinach Feta Stuffed Chicken

Spinach feta stuffed chicken with 42g protein per serving. Juicy chicken breasts packed with Mediterranean flavor, ready in 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts 6 to 8 oz each
  • 10 oz frozen spinach thawed and squeezed dry
  • 1 cup feta cheese crumbled
  • 4 oz cream cheese softened
  • 3 cloves garlic minced
  • 1 tsp lemon zest
  • 1/2 tsp red pepper flakes
  • 1 tsp dried oregano
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 tbsp fresh parsley chopped, for serving

Method
 

  1. **Preheat.** Heat oven to 400F. Mix spinach, feta, cream cheese, garlic, lemon zest, and red pepper flakes in a bowl.
  2. **Pocket.** Cut a deep horizontal pocket into each chicken breast, being careful not to slice all the way through.
  3. **Stuff.** Fill each pocket with a quarter of the filling. Secure with toothpicks.
  4. **Season.** Rub chicken with olive oil, salt, pepper, and oregano on both sides.
  5. **Sear.** Heat an oven safe skillet over medium high heat. Sear chicken 3 minutes per side until golden.
  6. **Bake.** Transfer skillet to the oven. Bake 15 to 18 minutes until internal temp hits 160F. Rest 5 minutes, sprinkle with parsley, and serve.

Notes

Use chicken breasts that are 6 to 8 ounces each. Smaller breasts are hard to stuff. Squeeze thawed spinach dry in a clean kitchen towel. Wet spinach ruins the filling. Store leftovers in an airtight container in the fridge for up to 4 days.