Description
Juicy chicken breasts filled with a savory blend of spinach, feta, mozzarella, herbs, and sun-dried tomatoes, then seared and baked until perfectly tender.
Ingredients
- 1/3 cup warm water
- 6 oz baby spinach
- 4 boneless, skinless chicken breasts (7–8 oz each)
- 1/2 cup crumbled feta (2.5 oz)
- 1/2 cup shredded mozzarella (2 oz)
- 1/4 cup sun-dried tomatoes in oil, chopped
- 1 Tbsp chopped fresh basil (or 3/4 tsp dried)
- 3/4 tsp dried oregano
- 3/4 tsp minced fresh garlic
- 1/4 tsp red pepper flakes
- 1 Tbsp olive oil
- Salt and black pepper to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Add warm water to a skillet and wilt the spinach. Drain and squeeze out moisture.
- In a bowl, mix the spinach, feta, mozzarella, sun-dried tomatoes, basil, oregano, garlic, and red pepper flakes.
- Slice a pocket into each chicken breast and season inside and out.
- Fill each breast with the stuffing and secure with toothpicks if needed.
- Heat olive oil in an oven-safe pan and sear the chicken 2–3 minutes per side.
- Transfer to the oven and bake 18–22 minutes or until internal temperature reaches 165°F (74°C).
- Rest 5 minutes before serving.
Notes
- Squeeze spinach well to avoid excess moisture in the filling.
- Use a sharp knife to create deep pockets without cutting through the chicken.
- For extra browning, broil the chicken for the last 1–2 minutes.
- Let the chicken rest before slicing to keep juices inside.
- Prep Time: 15 minutes
- Cook Time: 25 minutes