Chicken Breast With Feta And Spinach (Print version)

Tender chicken breasts filled with feta and spinach, baked until golden and juicy.

# What goes in:

→ Poultry

01 - 4 boneless, skinless chicken breasts (approximately 6 oz each)

→ Filling

02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped
07 - Salt and black pepper to taste

→ For Cooking

08 - 1 tbsp olive oil

→ To Finish

09 - 1/2 lemon, cut into wedges

# Cooking steps:

01 - Preheat oven to 400°F and lightly grease a baking dish with cooking spray or olive oil.
02 - Combine crumbled feta, chopped spinach, minced garlic, cream cheese, fresh dill, salt, and pepper in a mixing bowl. Mix thoroughly until evenly distributed.
03 - Using a sharp knife, slice a horizontal pocket into the thickest part of each chicken breast, being careful not to cut completely through to the other side.
04 - Generously fill each pocket with the spinach-feta mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub olive oil evenly over the outside of each breast and season generously with salt and black pepper.
06 - Arrange stuffed chicken breasts in the prepared baking dish and bake for 25 to 30 minutes, or until internal temperature reaches 165°F and juices run clear.
07 - Remove toothpicks carefully. Serve immediately with fresh lemon wedges on the side for squeezing over the chicken.

# Tips from flavorandfeast:

01 -
  • The salty feta melts into the spinach creating this incredibly creamy filling that keeps the chicken moist
  • It looks fancy enough for dinner guests but comes together in under an hour
02 -
  • The chicken is done when the internal temperature reaches 74°C (165°F)
  • Letting the chicken rest for a few minutes after baking helps keep all those juices inside
03 -
  • If the filling seems too wet, add a tablespoon of breadcrumbs to help bind it together
  • Goat cheese makes an excellent substitute if you want something tangier and less salty

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