If you're looking for a dinner that's both impressive and easy to pull together, this Spinach and Feta Stuffed Chicken Breast recipe is just the ticket. With minimal prep and maximum flavor, it's perfect for a weeknight treat or a special occasion.
Chicken breasts: These are your canvas. Opt for boneless, skinless for ease of preparation. The size should be uniform for even cooking.
Olive oil: A little bit helps sauté the garlic and spinach, adding moisture and flavor.
Garlic: Freshly minced garlic brings a fragrant punch that complements the spinach and feta beautifully.
Spinach: Fresh is best. It wilts down quickly and adds a lovely green color and nutrients to the dish.
Feta cheese: Crumbled feta provides a creamy, tangy element that pairs perfectly with the spinach.
Salt and pepper: Season to taste. These staples enhance the natural flavors of the ingredients.
Oregano: Dried oregano adds an earthy undertone that ties the dish together.
Lemon juice: Just a splash brings brightness and a hint of acidity to balance the richness.
This dish pairs wonderfully with a light side salad or roasted vegetables. For a heartier meal, consider serving with a side of quinoa or couscous. A crisp white wine, like Sauvignon Blanc, makes a lovely accompaniment.
Start by preheating your oven to 375°F (190°C). This ensures it's hot and ready once your chicken is prepped. While the oven is heating, take a skillet and warm a tablespoon of olive oil over medium heat. Once hot, add the minced garlic and sauté until it's fragrant — about a minute should do the trick.
Next, toss in the fresh spinach. Stir it around until it wilts, which should take about 3-4 minutes. Once wilted, remove the skillet from the heat and set it aside to cool slightly. This cooling step is important so the cheese doesn't melt immediately when mixed.
In a mixing bowl, combine the cooled spinach with crumbled feta cheese, a teaspoon of dried oregano, a tablespoon of lemon juice, and a pinch or two of salt and pepper. Give it a good mix so that the flavors meld together.
Now, take each chicken breast and carefully cut a pocket into the side. This is where you'll stuff the delicious spinach and feta mixture. If you're concerned about the filling spilling out, feel free to secure the openings with toothpicks.
Place the stuffed chicken breasts in a baking dish, ensuring they're not too crowded. Pop them in the oven for about 25-30 minutes. You'll know they're done when the chicken is cooked through and the juices run clear.
Once baked, let the chicken rest for a few minutes before serving. This resting period helps the juices redistribute, keeping the meat tender and moist.
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