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Stuffed Chicken Breasts with Feta and Spinach

This dish features tender chicken breasts carefully stuffed with a flavorful mixture of feta cheese, spinach, and sun-dried tomatoes. The chicken is seared until golden and crispy on the outside, then baked to juicy perfection, resulting in a visually appealing and savory main course with a melty, cheesy filling.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: International
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 4 pieces chicken breasts pounded to even thickness
  • 1/2 cup feta cheese crumbled
  • 1 cup spinach chopped, fresh or frozen and wilted
  • 1/4 cup sun-dried tomatoes chopped, oil-packed preferred
  • 1 teaspoon smoked paprika
  • 2 tablespoons olive oil good quality, extra virgin preferred
  • to taste salt and pepper for seasoning
  • fresh basil or thyme optional herbs for garnish

Equipment

  • Sharp paring knife
  • Mixing bowl
  • Heavy ovenproof skillet
  • Toothpicks or kitchen twine
  • Meat thermometer

Method
 

  1. Preheat your oven to 200°C (390°F) and prepare your ingredients for stuffing.
  2. Using a sharp paring knife, carefully slice a horizontal pocket into each chicken breast, making sure not to cut all the way through. Gently open the pocket to check the space inside.
  3. In a mixing bowl, combine the feta, chopped spinach, sun-dried tomatoes, smoked paprika, and a pinch of salt and pepper. Mix until the ingredients are evenly distributed and form a flavorful filling.
  4. Stuff each chicken breast with a generous spoonful of the feta mixture, pressing gently to pack it in without overflowing. Secure each with toothpicks or kitchen twine to hold the filling in place.
  5. Season the outside of each stuffed chicken breast with additional salt, pepper, and a light sprinkle of smoked paprika for extra aroma and color.
  6. Heat olive oil in a heavy ovenproof skillet over medium-high heat until shimmering and fragrant, about 1-2 minutes.
  7. Sear the stuffed chicken breasts for 3-4 minutes per side, until they develop a golden-brown, crispy crust and smell deliciously savory.
  8. Transfer the skillet directly into the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 75°C (165°F) and the chicken is cooked through.
  9. Remove the skillet from the oven, carefully take out the toothpicks or twine, and let the chicken rest for 5 minutes to allow the juices to settle.
  10. Garnish with freshly chopped herbs such as basil or thyme, then slice and serve hot, allowing the melty feta filling to ooze out with each cut.

Notes

Ensure the chicken pockets are not overstuffed to prevent spilling during searing. Always check internal temperature for safety and juiciness. Feel free to customize the filling with your favorite cheeses or herbs for variety.