Ingredients of Spinach and Feta Stuffed Chicken Breasts:
4 boneless, skinless chicken breasts
2 cups fresh spinach leaves, chopped
1/2 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper to taste
Toothpicks or kitchen twine (optional)
Cooking spray
Instructions for making Spinach and Feta Stuffed Chicken Breasts:
Preheat your oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat. Add the minced garlic and chopped spinach. Cook until the spinach wilts and the garlic is fragrant, about 2-3 minutes. Remove from heat and let it cool slightly.
In a bowl, mix together the cooked spinach, crumbled feta cheese, grated Parmesan cheese, salt, and pepper.
Use a sharp knife to slice a pocket into each chicken breast, being careful not to cut all the way through. Stuff each chicken breast with the spinach and feta mixture, pressing down gently to close the pocket.
If desired, secure the openings with toothpicks or tie with kitchen twine to keep the filling inside.
Place the stuffed chicken breasts on a baking sheet lined with foil or parchment paper and lightly coated with cooking spray.
Season the outside of the chicken breasts with salt and pepper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Remove the toothpicks or twine before serving. Optionally, you can garnish with fresh herbs like parsley or basil.
Serve the Spinach and Feta Stuffed Chicken Breasts with your favorite sides, such as roasted vegetables, mashed potatoes, or a side salad.
These Spinach and Feta Stuffed Chicken Breasts are sure to impress with their vibrant colors and delicious flavors. Feel free to adjust the seasonings or add your favorite herbs and spices to customize the dish to your taste preferences.
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