Ingredients:

  • 10 oz block frozen chopped spinach, thawed and very well-squeezed dry
  • 4 oz crumbled Feta cheese
  • 2 cloves garlic, minced
  • 1 tsp dried dill
  • 1/2 tsp lemon zest
  • 1/4 tsp freshly ground black pepper
  • 4 large boneless, skinless chicken breasts (approx. 6 oz each)
  • 2 Tbsp olive oil
  • 1 Tbsp unsalted butter
  • 1/2 tsp paprika (Sweet or Smoked)
  • 1/2 tsp kosher salt
  • 1 Tbsp reserved lemon juice, for finishing

Instructions:

  1. Preheat the oven to 400°F (200°C). Thaw the spinach completely and squeeze out all moisture using a clean kitchen towel or paper towels. This step is vital to prevent a soggy filling.
  2. Combine Filling: In a small mixing bowl, combine the dried spinach, crumbled Feta, minced garlic, dried dill, lemon zest, and black pepper. Mix thoroughly until uniformly distributed.
  3. Prepare the Chicken: Place one chicken breast flat on the cutting board. Using a sharp knife, carefully slice a deep pocket horizontally into the thickest side of the breast, ensuring you do not cut all the way through the other side or the ends.
  4. Stuff and Seal: Spoon approximately 1/4 of the filling mixture into the pocket of each chicken breast. Secure the opening of the pocket using two or three wooden toothpicks or loop butcher’s twine around the opening.
  5. Season: Pat the outside of the stuffed breasts dry with paper towels. Mix the paprika and kosher salt, then sprinkle the seasoning mixture evenly over all sides of the chicken.
  6. Searing: Heat the olive oil and butter in an oven-safe skillet over medium-high heat until the butter foams slightly.
  7. Brown the Chicken: Carefully place the chicken breasts in the hot pan. Sear for 2 to 3 minutes per side until deeply golden brown.
  8. Bake: Transfer the skillet immediately to the preheated oven. Bake for 18 to 22 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (74°C).
  9. Rest: Remove the pan from the oven. Drizzle the chicken with the reserved lemon juice. Let the chicken rest, tented loosely with foil, for 5 minutes before serving. Remember to remove the toothpicks before plating.