Spinach and Feta Stuffed Chicken is a flavorful and elegant dish where tender chicken breasts are filled with a savory mixture of wilted spinach and salty feta cheese. Often enhanced with garlic and herbs, this stuffing adds moisture and a burst of Mediterranean flavor to the chicken. It's a relatively easy way to elevate a simple chicken dinner.
Recipe:
Ingredients:
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 5 ounces fresh spinach, roughly chopped
- 2 cloves garlic, minced
- 1/4 cup crumbled feta cheese
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon pine nuts (optional)
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Toothpicks or kitchen twine
Instructions:
- Preheat oven to 375°F (190°C). Lightly grease a baking dish.
- Using a sharp knife, carefully cut a horizontal slit into the side of each chicken breast, creating a pocket without cutting all the way through.
- Heat olive oil in a skillet over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid.
- Add the minced garlic to the skillet and cook for another minute until fragrant.
- Remove the skillet from the heat and stir in the crumbled feta cheese, Parmesan cheese, pine nuts (if using), and dried oregano. Season with salt and pepper to taste.
- Carefully stuff each chicken breast pocket with the spinach and feta mixture.
- Secure the opening of each chicken breast with toothpicks or tie with kitchen twine to prevent the filling from escaping during cooking.
- Place the stuffed chicken breasts in the prepared baking dish.
- Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
- Let the chicken rest for a few minutes before removing the toothpicks or twine and serving.
Serving Suggestions:
Serve the Spinach and Feta Stuffed Chicken with roasted vegetables, a fresh salad, or a side of rice or quinoa for a complete and satisfying meal.
