Spinach Stuffed Chicken Breasts with Tomato and Feta

These Baked Spinach Stuffed Chicken Breasts with Sun-Dried Tomatoes and Feta Cheese are high in protein and low in carbs – a filling meal in one!

• Difficulty: Medium
• Category: Dinner, Lunch
• Cuisine: Mediterranean

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 cup crumbled feta cheese
• 1 medium shallot, chopped
• 1 large garlic clove, minced
• 1/4 cup chopped fresh basil
• 2 tbsp plain or gluten-free panko
• 1 tbsp chopped fresh oregano
• 1 tbsp grated Parmesan cheese
• 1/4 tsp kosher salt
• 1 tbsp olive oil, divided

Instructions

1. Preheat oven to 425 degrees F.
2. 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.
3. Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
4. 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.
5. Mix well and set aside.
6. 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.
7. Heat a large, oven-safe or cast iron skillet over medium heat.
8. Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
9. Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
10. Remove from oven and tent with foil for 5 minutes before eating.
11. Remove toothpicks and eat right away.