Description
Juicy chicken breasts stuffed with a creamy spinach and feta filling, baked to perfection. This dish is elegant yet simple, perfect for weeknight dinners or special occasions.
Ingredients
Scale
For the Crust:
- For the chicken:
- 4 boneless, skinless chicken breasts
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 tablespoons olive oil
- For the filling:
- 2 cups fresh spinach, chopped
- 1/2 cup crumbled feta cheese
- 4 ounces cream cheese, softened
- 2 cloves garlic, minced
- 1/4 teaspoon red pepper flakes
- 1/4 teaspoon salt
- For garnish:
- Fresh parsley, chopped
- Lemon wedges
Instructions
1. Prepare the Crust:
- Preheat oven to 375°F (190°C).
- In a bowl, mix together spinach, feta cheese, cream cheese, garlic, red pepper flakes, and salt to make the filling.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture, securing with toothpicks if needed.
- Season the outside of the chicken with salt, pepper, garlic powder, and paprika.
- Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until golden brown.
- Transfer the skillet to the oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
- Garnish with fresh parsley and serve with lemon wedges.
Notes
For extra flavor, you can add sun-dried tomatoes or olives to the filling. Make sure to let the chicken rest for 5 minutes before slicing to keep the juices inside.