Juicy chicken breasts stuffed with sun-dried tomatoes, spinach, and feta cheese, then baked to golden perfection. This elegant dish brings Mediterranean flavors to your dinner table.
Recipe Details
Ingredients
- 4 pieces boneless, skinless chicken breasts (about 170g/6oz each)
- 115g feta cheese, crumbled
- 60g sun-dried tomatoes in oil, chopped
- 85g fresh baby spinach
- 3 cloves fresh garlic, minced
- 60g cream cheese, softened
- 45ml extra virgin olive oil
- 1 lemon fresh lemon zest
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp sweet paprika
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- 8 pieces wooden toothpicks
Instructions
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Preheat oven to 190°C (375°F). Heat 15ml (1 tbsp) of 45ml extra virgin olive oil in a large skillet over medium heat.
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Add 85g fresh baby spinach and 3 cloves fresh garlic to the skillet. Cook for 2-3 minutes until spinach wilts completely. Remove from heat and let cool slightly.
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In a mixing bowl, combine the cooked spinach mixture, 115g feta cheese, 60g sun-dried tomatoes in oil, 60g cream cheese, and 1 lemon fresh lemon zest. Mix well and season with a pinch of 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
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Using a sharp knife, carefully cut a deep pocket in each 4 pieces boneless by slicing horizontally about 3/4 of the way through, being careful not to cut all the way through.
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Season the outside of each chicken breast with 1 tsp sea salt, 1/2 tsp freshly ground black pepper, {oregano}, {basil}, and 1 tsp sweet paprika.
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Stuff each chicken breast with about 1/4 of the spinach and feta mixture. Secure the opening with 2 8 pieces wooden toothpicks per breast.
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Heat the remaining 45ml extra virgin olive oil in an oven-safe skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side until golden brown.
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Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the internal temperature reaches 74°C (165°F).
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Remove from oven and let rest for 5 minutes before removing 8 pieces wooden toothpicks and slicing.
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Slice each breast diagonally to show off the colorful stuffing and serve immediately.
Tips
Pocket Cutting: Take your time creating the pocket - you want it deep enough to hold plenty of filling but not so deep that it tears through the other side.
Even Cooking: Pound the chicken breasts to an even thickness (about 2cm/3/4 inch) before stuffing for more uniform cooking.
Make-Ahead: Stuff the chicken breasts up to 4 hours ahead and refrigerate. Add 5 minutes to the cooking time if starting from cold.
Cheese Variations: Try goat cheese or ricotta instead of cream cheese for different flavor profiles. Add pine nuts for extra Mediterranean flair.
Serving Ideas: Serve with roasted vegetables, rice pilaf, or a simple Greek salad. Drizzle with a lemon herb sauce for extra elegance.
Storage: Leftovers keep for 3 days refrigerated and make excellent cold sliced chicken for sandwiches or salads.