Spinach Tomato Feta Stuffed Chicken Breast
User Reviews
4.8
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Prep Time
15 mins
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Cook Time
20 mins
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Total Time
35 mins
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Servings
4 servings
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Calories
407 kcal
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Cuisine
Mediterranean
Spinach Tomato Feta Stuffed Chicken Breast
Description
This recipe involves creating a pocket in boneless, skinless chicken breasts and filling it with a mixture of chopped baby spinach, sun-dried tomatoes preserved in oil, crumbled feta cheese, minced garlic, finely chopped shallots, fresh basil, panko breadcrumbs, oregano, and Parmesan cheese. The seasoning includes kosher salt, paprika, and garlic powder to enhance the chicken’s flavor.
Once stuffed, the chicken breasts are seared on a hot skillet with olive oil to form a browned exterior, then transferred to the oven at 425°F to cook through until the internal temperature reaches 165°F, ensuring tender and juicy meat. The combination of spinach and tangy feta provides a rich filling, while sun-dried tomatoes add a concentrated sweet and savory note.
This dish is suitable for an elegant dinner and pairs well with simple sides such as rice, roasted vegetables, or salad. The method balances a crispy outside with a flavorful stuffing throughout.
Ingredients
- 4 organic boneless (skinless chicken breasts, about 6 oz each)
- 1 cup baby spinach (chopped)
- 3/4 tsp kosher salt
- 2/3 cup sun-dried tomatoes drained and chopped, in oil
- 3/4 tsp paprika
- 2/3 cups feta cheese crumbled
- 1/2 tsp garlic powder
- 1 shallot chopped, medium
- 1 garlic minced, large clove
- 1/4 cup basil chopped, fresh
- 2 tablespoons panko breadcrumbs plain or gluten-free
- 1 tablespoon oregano fresh, chopped
- 1 tablespoon Parmesan Cheese grated
- 1/4 teaspoon kosher salt
- 1 tablespoon 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.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 407 kcal
% Daily Value*
| Serving | 1stuffed breast | |
| Calories | 407kcal | 20% |
| Carbohydrates | 7g | 2% |
| Protein | 44.5g | 89% |
| Fat | 22g | 34% |
| Saturated Fat | 6.5g | 33% |
| Cholesterol | 148mg | 49% |
| Sodium | 830mg | 35% |
| Fiber | 1.5g | 6% |
| Sugar | 3.5g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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