Spinach and Feta Stuffed Chicken Breast

Name: Spinach and Feta Stuffed Chicken Breast
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Deutsch
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 tbsp olive oil, divided; 5 oz fresh spinach; 2 cloves garlic, minced; 4 oz feta cheese, crumbled; 1/4 cup plain breadcrumbs (optional, for texture); 1/4 tsp dried oregano; 1/4 tsp black pepper; 1/2 tsp salt, or to taste; 2 tbsp fresh parsley, chopped (for garnish)

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This elegant yet simple dish is perfect for a weeknight meal or a special occasion. The chicken breasts are carefully butterflied to create a pocket, which is then generously filled with a vibrant blend of sautéed spinach, crumbly feta, and a hint of garlic and herbs. Baking ensures the chicken remains tender and moist while the filling becomes wonderfully flavorful and slightly creamy. It's a delightful way to enjoy lean protein with a burst of Mediterranean-inspired flavors.

speichern

Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyMedium

Equipment

Baking DishLarge SkilletMixing BowlMeat Thermometer

Instructions

1
Preheat your oven to 400°F (200°C). Lightly grease a baking dish or line with parchment paper.
2
Prepare the filling: Heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach, a pinch of salt, and cook until wilted, about 2-3 minutes. Remove from heat and squeeze out any excess liquid from the spinach. In a medium bowl, combine the wilted spinach, crumbled feta cheese, breadcrumbs (if using), oregano, and pepper. Mix well.
3
Prepare the chicken: Pat the chicken breasts dry with paper towels. Carefully butterfly each chicken breast by slicing horizontally through the thickest part, without cutting all the way through, so it opens like a book. Season the inside and outside of each chicken breast with salt.
4
Stuff the chicken: Divide the spinach and feta mixture evenly among the four chicken breasts. Spoon the filling into the center of each butterflied breast. Fold the chicken breast halves over the filling to close them. Secure each chicken breast with 1-2 toothpicks if needed to keep the filling inside.
5
Sear (optional) and Bake: Heat the remaining 2 teaspoons of olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side until lightly golden (this step is optional but adds flavor). Transfer the chicken to the prepared baking dish or keep in the oven-safe skillet.
6
Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from oven, let rest for 5 minutes, then remove toothpicks. Garnish with fresh parsley and serve.

Nutrition

Calories380 kcal

Protein45g

Fat18g

Carbohydrates

Frequently Asked Questions

How can I prevent the filling from leaking out?

Ensure you don't overfill the chicken breasts. If needed, you can secure the opening with toothpicks or tie the chicken with kitchen twine before baking. Squeezing out excess liquid from the spinach also helps keep the filling cohesive.

Can I use frozen spinach instead of fresh?

Yes, you can! Thaw the frozen spinach completely and make sure to squeeze out as much water as possible before mixing it with the feta and other ingredients. This prevents a watery filling.

Can I air fry this recipe?

Absolutely! Preheat your air fryer to 375°F (190°C). Air fry the stuffed chicken breasts for 18-22 minutes, flipping halfway through, or until the internal temperature reaches 165°F (74°C). Cook time may vary depending on your air fryer model and chicken thickness.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.