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21) Stuffed Chicken Breasts with Spinach and Feta

Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5–2 lb
  • 4 oz fresh spinach or 1 cup thawed frozen, squeezed
  • 4 oz crumbled feta cheese
  • 2 cloves garlic minced
  • 2 tbsp cream cheese softened
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • Salt and pepper to taste
  • Toothpicks or kitchen twine to close

Method
 

  1. Preheat oven to 375°F (190°C). Lightly oil a baking dish.
  2. Sauté spinach and garlic in olive oil until wilted; cool slightly. Stir in feta and cream cheese; season.
  3. Slice a pocket into each chicken breast. Stuff each pocket with spinach-feta mixture and secure with toothpicks.
  4. Rub chicken with oregano, salt, and pepper. Place in baking dish and bake 25–30 minutes until internal temp reaches 165°F (74°C).
  5. Rest 5 minutes, remove toothpicks, slice, and serve.