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
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
-
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.