Yield: 4 servings
Spinach Tomato Feta Stuffed Chicken Breast
This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.
Ingredients
- 4 organic boneless (skinless chicken breasts, about 6 oz each)
- 3/4 tsp kosher salt
- 3/4 tsp paprika
- 1/2 tsp garlic powder
Filling:
- 1 cup baby spinach (chopped)
- 2/3 cup sundried tomatoes in oil (drained and chopped)
- 2/3 cups crumbled feta cheese
- 1 medium shallot (chopped)
- 1 large garlic clove (minced)
- 1/4 cup chopped fresh basil
- 2 tablespoons plain or gluten-free panko
- 1 tablespoon chopped fresh oregano
- 1 tablespoon grated Parmesan cheese
- 1/4 teaspoon kosher salt
- 1 tablespoon olive oil (divided)
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Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
- Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
- In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
- Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
- Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
- Remove toothpicks and eat right away.
Video
Nutrition
Serving: 1stuffed breast, Calories: 407kcal, Carbohydrates: 7g, Protein: 44.5g, Fat: 22g, Saturated Fat: 6.5g, Cholesterol: 148mg, Sodium: 830mg, Fiber: 1.5g, Sugar: 3.5g