Chicken Breast With Feta And Spinach (Printable)

Tender stuffed chicken with feta and spinach filling, baked until golden and juicy.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Filling

02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped
07 - Salt and black pepper to taste

→ For Cooking

08 - 1 tbsp olive oil

→ To Finish

09 - 1/2 lemon, cut into wedges

# How To Make:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of olive oil.
02 - In a mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, fresh dill, salt, and black pepper. Mix thoroughly until evenly blended and creamy.
03 - Using a sharp knife, slice a horizontal pocket into each chicken breast, being careful not to cut completely through. Open gently to create space for the filling.
04 - Generously fill each pocket with the spinach and feta mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub the exterior of each stuffed breast with olive oil. Season generously with additional salt and freshly ground black pepper on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly to ensure proper heat circulation.
07 - Bake for 25 to 30 minutes, or until the chicken is completely cooked through and the juices run clear when pierced. The internal temperature should reach 165°F.
08 - Carefully remove toothpicks before serving. Plate the chicken breasts and garnish with fresh lemon wedges on the side.

# Expert Hints:

01 -
  • The feta creates these little salty pockets of flavor that make every bite interesting
  • You get a complete protein rich meal that feels fancy enough for guests but comes together in under an hour
02 -
  • The toothpicks are worth using because the filling will ooze out during baking and burn on your pan
  • Let the chicken rest 5 minutes after baking so the juices redistribute instead of running out onto your cutting board
03 -
  • Room temperature chicken breasts are easier to slice into pockets without tearing
  • Mix your filling ahead of time and let the flavors meld for at least 30 minutes

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