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; 10 oz fresh spinach, roughly chopped; 4 oz feta cheese, crumbled; 2 cloves garlic, minced; 1/2 tsp dried oregano; to taste Salt and black pepper; 1/4 cup chicken broth (or water); Fresh parsley for garnish (optional)

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This elegant yet simple dish is a fantastic way to enjoy a lean protein with a burst of Mediterranean flavors. Boneless, skinless chicken breasts are butterflied and filled with a seasoned blend of fresh spinach, crumbled feta cheese, and aromatic garlic. Baked until golden and tender, each slice reveals a beautiful, flavorful filling, making it an impressive and healthy meal suitable for any weeknight or special occasion.

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Prep Time20 min

Cook Time30 min

Servings4 servings

DifficultyMedium

Equipment

Cutting boardKnifeLarge skillet (oven-safe preferred)Baking dishToothpicks (optional)

Ingredients

4 boneless, skinless chicken breasts (about 6 oz each)1 tbsp olive oil10 oz fresh spinach, roughly chopped4 oz feta cheese, crumbled2 cloves garlic, minced1/2 tsp dried oreganoto taste Salt and black pepper1/4 cup chicken broth (or water) Fresh parsley for garnish (optional)

Instructions

1
Preheat oven to 375°F (190°C). Lightly grease a baking dish.
2
Prepare the filling: In a large skillet, heat 1/2 tbsp olive oil over medium heat. Add the chopped spinach and cook until wilted, about 2-3 minutes. Drain any excess liquid very well.
3
Transfer the wilted spinach to a bowl. Add the crumbled feta cheese, minced garlic, dried oregano, salt, and pepper. Mix well to combine.
4
Prepare the chicken breasts: Place each chicken breast on a cutting board. Carefully butterfly each breast by slicing horizontally through the thickest part, being careful not to cut all the way through, so it opens like a book.
5
Spoon an equal amount of the spinach and feta mixture onto one side of each butterflied chicken breast. Fold the other half of the chicken breast over the filling and secure with toothpicks if needed.
6
Heat the remaining 1/2 tbsp 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.
7
Transfer the skillet (or carefully move chicken to the prepared baking dish) to the preheated oven. Pour the chicken broth into the baking dish (or skillet).
8
Bake for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) and the chicken is cooked through.
9
Remove from oven, let rest for 5 minutes before slicing and serving. Garnish with fresh parsley if desired.

Nutrition

Calories310 kcal

Protein45g

Fat13g

Carbohydrates

Frequently Asked Questions

How do I prevent the filling from falling out?

Ensure you don't overfill the chicken breasts. After stuffing, you can gently press the chicken closed. Securing with toothpicks can also help keep the filling inside during searing and baking.

Can I prepare this dish in advance?

You can prepare the spinach and feta filling up to a day in advance and store it in the refrigerator. You can also stuff the chicken breasts a few hours ahead of time and keep them refrigerated until ready to sear and bake.

What can I serve with stuffed chicken breast?

This dish pairs wonderfully with roasted vegetables like bell peppers or zucchini, a simple quinoa salad, or a light couscous. A side of lemon-infused rice would also complement the flavors well.

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RECIPE BY

Leckere Rezepte

We are a team of passionate cooks and food enthusiasts.