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!
Servings: 4 yield(s)
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
  • 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
  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.