Ingredients:

  • 1 (14.5 oz) can of spinach, drained and chopped (410 g)
  • 4 oz feta cheese, crumbled (113 g)
  • 1 clove garlic, minced
  • ¼ teaspoon black pepper
  • ½ teaspoon dried oregano
  • 2 tablespoons olive oil (30 ml)
  • 4 boneless, skinless chicken breasts (about 6 oz each, 170 g)
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 1 tablespoon olive oil (15 ml)

Instructions:

  1. In a medium bowl, combine the drained spinach, feta, minced garlic, black pepper, oregano, and olive oil. Mix until well combined.
  2. Preheat the oven to 375°F (190°C). Using a sharp knife, create a pocket in each chicken breast by slicing horizontally, being careful not to cut all the way through.
  3. Generously fill each chicken breast pocket with the spinach and feta mixture. Secure the opening with toothpicks or kitchen twine.
  4. Season both sides of the stuffed chicken breasts with salt and pepper.
  5. In an oven-safe skillet, heat olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown.
  6. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 165°F (75°C).
  7. Let the chicken rest for 5 minutes before slicing. Serve warm and enjoy!