Royyo
Novice Foodie
Hello fellow food enthusiasts!
Today, I'm sharing a recipe that strikes the perfect balance between simplicity and elegance, making it an ideal choice for both a cozy family dinner and a sophisticated gathering with friends. It's a dish that combines tender chicken with the fresh flavors of spinach and the creamy tang of feta cheese, creating a harmonious symphony of tastes and textures. Introducing the Spinach and Feta Stuffed Chicken Breast!
Today, I'm sharing a recipe that strikes the perfect balance between simplicity and elegance, making it an ideal choice for both a cozy family dinner and a sophisticated gathering with friends. It's a dish that combines tender chicken with the fresh flavors of spinach and the creamy tang of feta cheese, creating a harmonious symphony of tastes and textures. Introducing the Spinach and Feta Stuffed Chicken Breast!
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves, roughly chopped
- 1/2 cup feta cheese, crumbled
- 2 tablespoons olive oil
- 1 teaspoon garlic, minced
- 1/2 teaspoon dried oregano
- Salt and pepper to taste
- Toothpicks or butcher's twine
Instructions:
- Preheat the Oven: Preheat your oven to 375°F (190°C).
- Prepare the Filling: In a medium bowl, combine the chopped spinach, crumbled feta cheese, minced garlic, and dried oregano. Mix well.
- Prepare the Chicken: Lay the chicken breasts flat on a cutting board. Using a sharp knife, carefully cut a pocket into the side of each breast, ensuring not to cut all the way through. Season the inside and outside of the chicken with salt and pepper.
- Stuff the Chicken: Divide the spinach and feta mixture evenly among the chicken breasts, stuffing each pocket. Use toothpicks or butcher's twine to secure the openings.
- Cook the Chicken: In a large oven-safe skillet, heat the olive oil over medium-high heat. Once hot, add the stuffed chicken breasts. Sear each side for 3-4 minutes until golden brown.
- Bake: Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and no longer pink in the center.
- Serve: Let the chicken rest for a few minutes before removing the toothpicks or twine. Serve warm, optionally with a side of roasted vegetables or a light salad.
