These Spinach and Feta Stuffed Chicken Breasts make an utterly delicious dinner that is on the table in about 30 minutes. Juicy and flavourful, this stuffed chicken is also low-carb and high in protein.
1/3cupsun-dried tomatoes in oil, drained and chopped(see notes)
1/4cupgrated parmesan cheese
Instructions
Preheat oven to 425ºF.
In a small bowl, combine the seasoning: garlic powder, paprika, oregano, salt and pepper. Set aside.
Pat the chicken dry with paper towels. Use a sharp knife to cut a horizontal slit on the thickest part of each chicken breast to form a pocket. The slit should be about 3-inches long but be careful not to cut all the way through the breast. Rub the seasoning on both sides of the chicken.
Heat 1 tablespoon oil in a large oven-safe skillet over medium heat. Sauté the shallots and garlic for about 1 minute. Add the spinach and sauté until wilted, about 2 minutes. Place spinach mixture in a bowl and allow to cool for just a few minutes then mix in the crumbled feta cheese and the parmesan cheese. Stir to mix well.
Stuff each chicken breast evenly with the spinach mixture. Secure the pockets closed with 2 or 3 three toothpicks.
In the same skillet, heat 2 tablespoons oil over medium-high heat. Add the chicken breasts "top" side down and cook for 4 to 5 minutes without disturbing. Flip the chicken, cook 2 more minutes, then immediately transfer the skillet to the preheated oven.
Bake for 10 to 15 minutes, or until the internal temperature of the chicken has reached 165ºF. Transfer chicken to a platter and let rest for 5 to 10 minutes before serving.
Notes
Feta cheese: If your feta was soaking in brine, make sure to pat it dry before crumbling it.
Sun-dried tomatoes: Before chopping the sun-dried tomatoes, be sure to pat them dry to remove excess oil.
Leftovers: Store leftovers in an airtight container for up to 3 days. Reheat the chicken in a 350ºF preheated oven, covered, for about 15 to 20 minutes or until warmed though.