Spinach and Feta Stuffed Chicken

Ingredients

Instructions

1. 1

   PREP: Preheat oven to 400°F. Make sure cream cheese is softened to room temperature - this makes mixing much easier. Remove chicken from refrigerator to take off the chill.

2. 2

   MAKE THE FILLING: Heat a large skillet over medium heat. Add fresh spinach and minced garlic. Cook 2-3 minutes, stirring frequently, until spinach is completely wilted. Transfer to a clean kitchen towel and squeeze out as much liquid as possible - this is crucial or the filling will be watery.

3. 3

   MIX THE FILLING: In a bowl, combine the squeezed spinach with softened cream cheese, crumbled feta, and chopped sun-dried tomatoes. Mix until well combined. Season with a pinch of salt and pepper.

4. 4

   CUT THE POCKETS: Place each chicken breast flat on a cutting board. Using a sharp knife held parallel to the board, cut a deep horizontal pocket into the thick side of each breast - go almost to the other side but don't cut all the way through. You want to create a pocket that opens like a book.

5. 5

   STUFF THE CHICKEN: Divide the filling evenly among the chicken breasts, spooning it into each pocket. Use toothpicks to secure the opening closed - you want to trap the filling inside during cooking.

6. 6

   SEAR THE CHICKEN: Season the outside of each stuffed breast generously with paprika, salt, and pepper. Heat olive oil in an oven-safe skillet over medium-high heat. Sear the chicken for 3-4 minutes per side until golden brown. This gives a beautiful color and seals in the juices.

7. 7

   BAKE: Transfer the skillet directly to the oven (or transfer chicken to a baking dish). Bake for 18-20 minutes until the internal temperature reaches 165°F in the thickest part. The chicken should be cooked through with no pink inside.

8. 8

   SERVE: Let rest 5 minutes before removing toothpicks. Slice each breast in half on a diagonal to show off the beautiful spinach swirl. Serve with the pan juices drizzled over top.