Ingredients:

  • 10 oz (280 g) Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 4 oz (120 g) Feta Cheese, block style, crumbled
  • 1/4 cup (60 g) Cream Cheese, softened
  • 1 tbsp Fresh Dill, chopped
  • 2 cloves Garlic, finely minced
  • 1/2 tsp Black Pepper, freshly ground
  • 4 Large Boneless, Skinless Chicken Breasts
  • 2 tbsp Olive Oil, for searing
  • 1 tbsp Unsalted Butter
  • Salt, to taste
  • 1/2 tsp Paprika (Sweet or Smoked, optional)

Instructions:

  1. Drain the thawed spinach thoroughly by squeezing all moisture out using a clean tea towel. In a medium bowl, combine the drained spinach, crumbled feta, softened cream cheese, minced garlic, dill, and black pepper. Mix until homogenous.
  2. Pat the chicken breasts completely dry. Season all sides liberally with salt and paprika (if using). Place the breast flat and slice horizontally into the thickest side to create a deep pocket, being careful not to cut all the way through the sides or ends.
  3. Use a spoon to carefully scoop about 1/4 of the filling mixture into the pocket of each chicken breast. Gently press the edges together and secure the opening by inserting two or three wooden toothpicks perpendicular to the seam.
  4. Preheat the oven to 200°C (400°F). Place an oven-safe skillet over medium-high heat. Add olive oil and butter. Once the butter is foaming, place the stuffed chicken breasts into the skillet, seam-side down. Sear for 2–3 minutes until deeply golden brown, flip, and sear for another 2 minutes. Transfer the skillet directly into the preheated oven and bake for 20–25 minutes.
  5. The chicken is done when the internal temperature, checked in the thickest part (avoiding the filling), reaches 74°C (165°F). Remove the skillet from the oven and let the chicken rest for 5–7 minutes before serving. Carefully remove and discard all toothpicks before plating.