A simple recipe for baking chicken breasts filled with a savory mixture of spinach and feta cheese.
Author:Ahazzam
Prep Time:15 min
Cook Time:30 min
Total Time:45 min
Yield:4 servings
Category:Dinner
Method:Baking
Cuisine:Mediterranean
Diet:Low Carb
Ingredients
Scale
4 boneless, skinless chicken breasts (about 6 oz each)
1 tablespoon olive oil
1 cup fresh spinach, finely chopped
4 ounces feta cheese, crumbled
2 cloves garlic, minced
1/4 teaspoon black pepper
1/4 teaspoon salt
1 large egg white (optional, for sealing)
Instructions
Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Lightly grease a baking dish.
Prepare the filling: In a small bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, salt, and pepper. Mix well.
Prepare the chicken: Place one chicken breast on a cutting board. Using a sharp knife, carefully cut a deep pocket horizontally into the thickest side of the chicken breast, stopping about half an inch from the edges to avoid cutting all the way through.
Stuff the chicken: Spoon about one-fourth of the spinach and feta mixture into the pocket of each chicken breast. Do not overfill.
Seal the chicken: If necessary, secure the opening with toothpicks to prevent the filling from escaping. Alternatively, lightly brush the opening with the egg white to help seal it shut.
Cook the chicken: Place the stuffed chicken breasts in the prepared baking dish. Drizzle the tops with olive oil.
Bake for 25 to 30 minutes, or until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the juices run clear.
Remove the toothpicks before serving. Let the chicken rest for 5 minutes before slicing.
Notes
To prevent leakage, make sure you do not cut the pocket too deep or overstuff the chicken.
You can pan-sear the chicken for 2-3 minutes per side before baking to achieve a browned exterior.
Serve this chicken with roasted asparagus or a simple lemon-herb rice pilaf.