Spinach and Feta Stuffed Chicken Breast Recipe

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Spinach and Feta Stuffed Chicken Breast recipe

Spinach and Feta Stuffed Chicken Breast Recipe

Description:

A visually appealing dish featuring plump, juicy chicken breasts sliced open to reveal a vibrant green spinach and creamy feta filling punctuated with the deep red of sun-dried tomatoes. The browned chicken presents a delicious contrast to the bright, herbaceous interior, creating a dish that’s both flavorful and attractive. The chicken is baked in a shallow pool of olive oil, which slightly crisps the edges, adding to the textural complexity. A sprinkle of fresh basil adds a final touch of fresh green to the overall presentation.


Ingredients:

  • - 1 lb boneless, skinless chicken breasts
  • - 10 oz frozen chopped spinach, thawed and squeezed dry
  • - 4 oz feta cheese, crumbled
  • - 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped
  • - 1/4 cup grated Parmesan cheese
  • - 1 clove garlic, minced
  • - 1/4 cup chopped fresh basil
  • - 1 large egg, lightly beaten
  • - 1/4 teaspoon salt
  • - 1/4 teaspoon black pepper
  • - 2 tablespoons olive oil

Instructions:

  1. 1. Preheat oven to 375°F (190°C). Lightly grease a baking dish.
  2. 2. Butterfly the chicken breasts: Using a sharp knife, cut a horizontal slit almost all the way through each chicken breast, creating a pocket. Be careful not to cut all the way through. Gently open the breast to create a flat surface.
  3. 3. In a medium bowl, combine the spinach, feta cheese, sun-dried tomatoes, Parmesan cheese, garlic, basil, egg, salt, and pepper. Mix well to combine.
  4. 4. Spoon the spinach and feta mixture evenly into the chicken breast pockets. Gently close the pockets and secure them with toothpicks.
  5. 5. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
  6. 6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. 7. Remove the chicken from the oven and let it rest for 5 minutes before removing the toothpicks.
  8. 8. Serve immediately. Garnish with extra basil, if desired.

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