Spinach and Feta Stuffed Chicken Breasts
Butterflied breasts packed with a garlicky spinach-feta filling, seared for a crust, then finished in the oven so the middle stays juicy.
- Serves
- 4
- Prep
- 20 min
- Cook
- 25 min
- Written
Method
-
Heat 1 tbsp olive oil in a skillet over medium and cook the garlic until fragrant, about 30 seconds.
-
Add the spinach in handfuls, stirring until fully wilted, 2 to 3 minutes. Tip into a colander and press out as much liquid as you can, then let cool.
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Stir the cooled spinach into the feta, cream cheese, and red pepper flakes until evenly combined.
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Lay a chicken breast flat and slice horizontally through the thickest part, stopping about ½ inch from the far edge so it opens like a book. Repeat with the rest.
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Season the inside and outside of each breast with salt and pepper, then divide the filling among them and fold closed. Secure the opening with a toothpick or two.
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Heat a thin layer of olive oil in an oven-safe skillet over medium-high. Sear the chicken until deeply golden, 3 to 4 minutes per side.
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Transfer the skillet to a 400°F oven and bake until the chicken reaches 165°F at the thickest part, 12 to 15 minutes.
-
Rest 5 minutes before pulling the toothpicks and slicing.
Notes
Pressing the water out of the cooked spinach is the step that keeps the filling from turning the chicken soggy from the inside — skip it and the extra liquid leaks out the seam and steams the crust you just worked for. Stop slicing the pocket well short of the far edge, too; punch through and the filling has nowhere to stay put.
Swap the feta for shredded mozzarella and add a spoonful of sun-dried tomato if you want it milder and richer instead of tangy. Leftovers slice cold into a strong lunch salad the next day.