Chicken Breast With Feta And Spinach (Print version)
Juicy chicken breasts stuffed with creamy feta and spinach, baked to perfection for a high-protein Mediterranean meal.
# What you'll need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Filling
02 - 4 oz feta cheese, crumbled
03 - 5 oz fresh spinach, washed and chopped
04 - 2 cloves garlic, minced
05 - 2 tbsp cream cheese
06 - 1 tbsp fresh dill, chopped
07 - Salt and black pepper to taste
→ For Cooking
08 - 1 tbsp olive oil
→ To Finish
09 - 1/2 lemon, cut into wedges
# Method:
01 - Preheat oven to 400°F. Lightly grease a baking dish with cooking spray or a small amount of oil.
02 - In a mixing bowl, combine crumbled feta cheese, chopped spinach, minced garlic, cream cheese, fresh dill, salt, and black pepper. Mix thoroughly until all ingredients are evenly distributed.
03 - Using a sharp knife, cut a horizontal pocket into the side of each chicken breast, being careful not to slice completely through. Open each pocket gently.
04 - Generously fill each pocket with the spinach-feta mixture. Secure openings with toothpicks to prevent filling from escaping during cooking.
05 - Rub the exterior of each stuffed chicken breast with olive oil. Season generously with additional salt and pepper on all sides.
06 - Place stuffed chicken breasts in the prepared baking dish, leaving space between pieces for even heat circulation.
07 - Bake for 25-30 minutes until chicken reaches internal temperature of 165°F and juices run clear when pierced.
08 - Remove toothpicks carefully. Serve immediately with fresh lemon wedges on the side for squeezing over chicken.
# Expert advice:
01 -
- The creamy feta and fresh spinach keep every bite incredibly moist, even if you accidentally overcook it slightly
- It transforms ordinary chicken into something that feels restaurant special but takes about 10 minutes of active work
02 -
- A sharp knife is absolutely essential for cutting clean pockets without tearing through the meat completely
- Secure each breast with 2 to 3 toothpicks at an angle if the filling feels like it might burst out during baking
03 -
- Pound the chicken breasts lightly between plastic wrap before cutting to make them more even and easier to stuff
- Rest the chicken for 5 minutes after baking before serving so the juices redistribute throughout the meat