A delicious and savory Baked Feta & Spinach Stuffed Chicken that’s easy to prepare and packed with flavor.
Author:Alex Lee
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:4 servings 1x
Category:Main Course
Method:Baking
Cuisine:Mediterranean
Diet:Low Fat
Ingredients
Scale
4 boneless, skinless chicken breasts
200g feta cheese, crumbled
150g fresh spinach, chopped
2 cloves garlic, minced
1/2 cup sun-dried tomatoes, chopped (optional)
1/4 cup cream cheese, softened
1 tsp dried oregano
1 tsp dried basil
Salt and pepper to taste
2 tablespoons olive oil
1 tablespoon lemon juice
Fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 375°F (190°C).
In a medium bowl, combine the crumbled feta cheese, chopped spinach, minced garlic, sun-dried tomatoes (if using), cream cheese, dried oregano, dried basil, salt, and pepper. Mix well until all ingredients are well incorporated.
Pat the chicken breasts dry with paper towels. Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally, making sure not to slice all the way through.
Fill each chicken pocket with the feta and spinach mixture, generously packing it inside. Secure the openings with toothpicks if necessary.
In a small bowl, mix olive oil and lemon juice, and brush this mixture over the stuffed chicken breasts. Sprinkle a little extra salt and pepper on top for seasoning.
Place the stuffed chicken breasts in a baking dish. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Once done, remove the chicken from the oven, let it rest for a few minutes, and then remove any toothpicks. Garnish with chopped fresh parsley before serving.
Pair your baked feta and spinach stuffed chicken with a fresh salad or roasted vegetables for a complete meal!
Notes
Make sure not to overstuff the chicken to avoid spilling during cooking.
Feel free to add additional herbs or spices to the filling for extra flavor!