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Stuffed Spinach and Feta Baked Chicken breasts in a glass baking dish with lemon wedges

Spinach and Feta Baked Chicken

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 320
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts (approx. 6 oz each)
  • 6 oz fresh baby spinach, finely chopped
  • 4 oz crumbled feta cheese
  • 2 cloves garlic , minced
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 0.5 teaspoon smoked paprika
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon ground black pepper
  • 1 tablespoon fresh lemon juice

Method
 

  1. Preheat the oven to 400°F (200°C) and lightly grease a 9x13 inch baking dish with olive oil.
  2. In a medium mixing bowl, combine the chopped spinach, crumbled feta, and minced garlic. Stir until well combined.
  3. Place each chicken breast on a flat surface. Using a sharp chef's knife, cut a horizontal slit into the side of the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  4. Stuff each pocket with approximately 2 to 3 tablespoons of the spinach and feta mixture. Secure the edges with toothpicks if necessary.
  5. In a small ramekin, whisk together the olive oil, lemon juice, oregano, paprika, salt, and pepper.
  6. Arrange the stuffed chicken breasts in the prepared baking dish. Brush the oil and herb mixture generously over both sides of the chicken.
  7. Bake in the center rack of the oven for 25 to 30 minutes, or until the internal temperature reaches 165°F (74°C) when measured with a meat thermometer.
  8. Remove from the oven and allow the chicken to rest for 5 minutes. Remove toothpicks before serving.