Spinach Feta Stuffed Chicken
Seasoned chicken breasts stuffed with spinach, feta, ricotta, scallions, garlic and dill, seared in a skillet and finished in the oven.
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Ingredients
- 4 chicken breasts 6 ounces each; boneless and skinless
- 2 teaspoons paprika
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
- 5 ounces spinach frozen, chopped, thawed and squeezed dry
- 1/2 cup feta cheese crumbled
- 1/4 cup ricotta cheese
- 2 tablespoons scallions chopped
- 2 cloves garlic minced
- 1/2 teaspoon dill dried
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry. Cut a horizontal slit into the thickest part of each breast to make a pocket, without cutting all the way through.
- Mix the paprika, oregano, garlic powder, onion powder, salt and pepper. Rub the seasoning over both sides of the chicken.
- Mix the spinach with the feta, ricotta, scallions, garlic and dill. Divide the filling evenly among the chicken pockets and secure each pocket with a couple of toothpicks.
- Heat the olive oil in a large oven-safe or cast-iron skillet over medium-high heat. Add the stuffed chicken and sear until lightly golden, about 3 to 4 minutes per side.
- Transfer the uncovered skillet to the oven. Bake for about 15 to 18 minutes, until a food thermometer reads 165°F in the chicken and in the stuffing.
Notes
Squeeze the thawed spinach very dry. Remove the toothpicks before serving. Check both the meat and the filling for 165°F.
Nutrition
Serving: 1servingCalories: 360kcalCarbohydrates: 4.8gProtein: 44.1gFat: 17.7gSodium: 614mgFiber: 1.7gSugar: 0.4g
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