Description
A delicious and healthy recipe for Spinach & Feta Stuffed Chicken Breast, perfect for a family dinner or special occasion.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp paprika
- Salt and freshly ground black pepper
- 2 cups (60 g) fresh spinach
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup (100 g) crumbled feta cheese
- ¼ cup (60 g) cream cheese, softened
- ¼ cup (25 g) grated Parmesan
- ¼ cup cooked, crumbled bacon (or sun-dried tomatoes for a vegetarian option)
- Pinch of nutmeg (optional)
Instructions
- In a skillet, heat olive oil over medium heat.
- Add minced garlic and sauté 30 seconds until fragrant.
- Add spinach and cook until wilted (1–2 minutes).
- Remove from heat and stir in feta, cream cheese, Parmesan, and bacon. Mix until creamy and combined.
- Preheat oven to 400°F (200°C).
- Cut a pocket in the side of each chicken breast, being careful not to cut all the way through.
- Rub each breast with olive oil, garlic powder, paprika, salt, and pepper.
- Fill each chicken pocket with the spinach-feta mixture. Secure with toothpicks if needed.
- Place in a baking dish and bake for 22–25 minutes, or until internal temperature reaches 165°F (74°C).
- Optional: Broil for 2 minutes for a golden crust.
- Remove toothpicks and let rest for 5 minutes before slicing.
- Garnish with fresh thyme or parsley, and drizzle with pan juices.
Notes
- For a vegetarian option, substitute bacon with sun-dried tomatoes.
- Ensure chicken is cooked to the proper internal temperature for safety.
- Letting the chicken rest before slicing helps retain juices.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg