Chicken Breast With Feta And Spinach (Printable version)

Tender chicken breasts filled with creamy feta cheese and fresh spinach, baked until golden and juicy.

# 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

# Directions:

01 - Preheat the 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 until thoroughly blended and creamy.
03 - Using a sharp knife, slice a horizontal pocket into each chicken breast, cutting carefully from the thicker side without cutting completely through. Open pockets gently with fingers.
04 - Divide the spinach-feta mixture evenly among chicken breasts. Stuff each pocket generously, pressing filling to distribute. Secure openings with toothpicks if needed to prevent filling from escaping.
05 - Rub the outside of each stuffed 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 slight space between pieces for even heat circulation.
07 - Bake for 25-30 minutes, or until chicken is completely cooked through and juices run clear when pierced. Internal temperature should reach 165°F at the thickest part.
08 - Remove from oven and carefully remove toothpicks. Let rest for 3-5 minutes before serving. Accompany with fresh lemon wedges for squeezing over the chicken.

# Expert Advice:

01 -
  • The filling stays incredibly moist while the chicken gets perfectly golden
  • Everything comes together in under 15 minutes of active prep time
02 -
  • The chicken is done when it reaches 74°C (165°F) internally, and using a meat thermometer takes all the guesswork out of it
  • Letting the chicken rest for just 5 minutes after baking helps all those juices redistribute so they don't run out when you cut in
03 -
  • If your chicken breasts are very thick, pound them gently between plastic wrap to an even thickness before stuffing
  • Goat cheese makes an excellent substitute if you want an even tangier filling

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