Chicken Breast With Feta And Spinach (Printable)

Juicy chicken breasts stuffed with creamy feta and spinach, baked until golden.

# What You'll Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ 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

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - In a mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, fresh dill, salt, and black pepper. Mix thoroughly until well blended and evenly distributed.
03 - Using a sharp knife, slice a horizontal pocket into each chicken breast, cutting carefully to avoid penetrating through the opposite side. Leave about 1/4 inch border around the edges.
04 - Generously fill each pocket with the spinach-feta mixture. Secure the opening with toothpicks to prevent filling from escaping during cooking.
05 - Rub the exterior of each stuffed breast with olive oil. Season generously with additional salt and freshly ground black pepper on all sides.
06 - Place the stuffed chicken breasts in the prepared baking dish, spacing them evenly to allow proper heat circulation.
07 - Bake for 25-30 minutes until the chicken reaches an internal temperature of 165°F and the juices run clear when pierced with a fork.
08 - Carefully remove toothpicks before serving. Plate the chicken breasts with fresh lemon wedges on the side for squeezing over the finished dish.

# Expert Tips:

01 -
  • The salty feta creates these incredible little bursts of flavor in every single bite
  • Everything comes together in under 15 minutes of active prep time
02 -
  • Overfilling the chicken will cause the cheese to melt out and create a mess in your baking dish
  • The chicken is done when it reaches 74°C 165°F in the thickest part
03 -
  • Pound the chicken slightly before cutting to create more even pockets
  • Let the chicken rest for 5 minutes before slicing to keep those juices inside

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