Name: Feta and spinach stuffed chicken
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 8 oz boneless skinless chicken breast, patted dry; 3 tbsp feta cheese, crumbled; 2 oz frozen chopped spinach, thawed and squeezed dry; 1 clove garlic, minced; 2 tsp extra virgin olive oil; 1/4 tsp salt; 1/4 tsp black pepper; 2 tsp lemon juice; 1 tsp dried oregano

Nutrition

Per serving

419 calories

Protein: 58g; 54% of calories
Carbs: 6g; 6% of calories
Fat: 20g; 41% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 10 min

In a small bowl, combine the feta, squeezed spinach, minced garlic, half the lemon juice, the oregano, and half the black pepper. Mix until the feta is evenly distributed.
Pound the thick end of the chicken breast so it is about 1 inch thick throughout. Cut a horizontal slit from the thick side, running about two-thirds of the way across, to make a deep pocket. Pack the filling in and close the opening with 2 or 3 toothpicks. Season the outside with salt and the remaining black pepper.
Heat the olive oil in a skillet over medium heat. Place the chicken in the pan, closed-seam side down, and sear for 1 minute. Flip carefully and cook for 5 minutes. Flip again, reduce heat to medium-low, and cover the pan. Cook for 7 to 8 minutes more until the center is hot. Done when opaque in the center, 165°F.
Transfer the chicken to a plate and let rest for 3 minutes. Remove the toothpicks, drizzle with the remaining lemon juice, and serve.

Nutrition

Ingredients

Instructions

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