Spinach Stuffed Chicken Breasts with Tomato and Feta
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.
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.