Spinach and Feta Stuffed Chicken


Chicken breasts

Fresh spinach leaves

Feta cheese

Garlic (minced)

Olive oil

Salt and pepper

Paprika (optional)

Toothpicks or kitchen twine


Preheat the oven to the desired temperature (usually around 375°F or 190°C).

Prepare the stuffing mixture: In a pan, heat a small amount of olive oil over medium heat. Add minced garlic and sauté for a minute until fragrant. Add fresh spinach leaves and cook until they wilt. Remove from heat and let it cool slightly. Once cooled, crumble feta cheese into the spinach mixture and combine well.

Prepare the chicken: Carefully butterfly each chicken breast by cutting horizontally through the thickest part, but not all the way through, so you can open it like a book. Season the inside of each breast with salt, pepper, and optional paprika.

Stuff the chicken: Place a generous spoonful of the spinach and feta mixture onto one side of the butterflied chicken breast. Fold the other half over the stuffing, enclosing it like a sandwich. Secure the edges with toothpicks or tie with kitchen twine.

Sear the chicken: In an oven-safe skillet, heat olive oil over medium-high heat. Sear the stuffed chicken breasts for a few minutes on each side until they are golden brown.

Finish in the oven: Transfer the skillet with the seared chicken to the preheated oven. Bake for about 15-20 minutes, or until the chicken is cooked through and no longer pink in the center. The cooking time might vary based on the thickness of the chicken breasts.

Rest and serve: Once cooked, remove the chicken from the oven and let it rest for a few minutes before serving. This allows the juices to redistribute and keeps the chicken moist. Remove the toothpicks or twine before serving.

Optional: Garnish with additional fresh herbs or a squeeze of lemon juice before serving.

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