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Feta and Spinach Stuffed Chicken Breasts

Feta and Spinach Stuffed Chicken Breasts

Preparation

Step 1


Gather all ingredients.


Step 2


Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.


Step 3


Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated. 


Step 4


Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks. 


Step 5


Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side.


Step 6


Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks.







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Ingredients

  • 4 (8 ounce) skinless, boneless chicken breasts

  • 2 teaspoons paprika

  • 1 teaspoon kosher salt

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon freshly ground black pepper

  • 2 tablespoons olive oil

  • 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 

  • 2 ounces feta cheese in brine, crumbled

  • 2 tablespoons freshly squeezed lemon juice

  • 2 tablespoons finely chopped green onions

  • 1 tablespoon minced garlic

  • 1/2 teaspoon dried dill

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