Feta and Spinach Stuffed Chicken Breasts

These feta and spinach stuffed chicken breasts are bright, lemony, cheesy, and moist. A quick spice rub on the chicken makes a savory backdrop for the briny feta and spinach filling.

Preparation Details

Prep Time: Not available

Cook Time: Not available

Total Time: Not available

Servings: Not available

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

Steps

1. Gather all ingredients.
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.
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.
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.
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.
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.