Spinach Tomato Feta Stuffed Chicken Breast
This delectable Spinach Tomato Feta Stuffed Chicken Breast showcases a savory filling of fresh spinach, tangy sun-dried tomatoes, and creamy feta cheese. After being seared to a golden finish in a skillet, the chicken is then baked until it reaches the ideal level of tenderness.
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Ingredients
- 4 organic boneless
- 3/4 tsp kosher salt
- 2/3 cup sundried tomatoes in oil
- 2/3 cups crumbled feta cheese
- 1 medium shallot
- 1 large garlic clove
- 1/4 cup chopped fresh basil
- 2 tablespoons plain or gluten-free panko
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 cup baby spinach
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Instructions
- 1
Begin by preheating your oven to 425 degrees Fahrenheit.
- 2
Carefully take a sharp knife and create a pocket in the side of each chicken breast. Ensure that you do not cut all the way through; just enough to make space for the spinach filling.
- 3
Season both sides of each chicken breast with 3/4 teaspoon of salt, along with paprika and garlic powder. Set the seasoned breasts aside for now.
- 4
In a medium-sized mixing bowl, combine the sun-dried tomatoes, spinach, crumbled feta cheese, shallots, minced garlic, fresh basil, panko breadcrumbs, oregano, grated parmesan, salt, and 1/2 tablespoon of olive oil.
- 5
Stir the mixture thoroughly and set it aside for later use.
- 6
Take the spinach mixture and evenly distribute it among the chicken breasts, filling each pocket with about 3/4 cup. If necessary, secure the openings with toothpicks.
- 7
Heat a large skillet that is safe for oven use or a cast iron pan over medium heat.
- 8
Pour in the remaining olive oil, and once it’s hot, sear the chicken breasts on each side for approximately 2 to 3 minutes, or until they develop a nice brown color.
- 9
Carefully move the skillet to the oven and continue cooking for 12 to 15 minutes, or until the internal temperature of the chicken reaches 165 degrees Fahrenheit.
- 10
Once done, take the skillet out of the oven and cover the chicken loosely with foil for about 5 minutes before serving.
- 11
Remove any toothpicks from the chicken and enjoy your meal immediately.