Ingredients:

  • 4 Large boneless, skinless Chicken Breasts (approx. 7–8 oz / 200–225g each)
  • 1 tbsp Olive Oil (for searing)
  • 2 tbsp Unsalted Butter (for searing/basting)
  • 1 tsp Kosher Salt (plus extra for seasoning)
  • ½ tsp Freshly Ground Black Pepper
  • ½ tsp Dried Oregano
  • 4 oz Soft Goat Cheese (Chèvre), rind removed if necessary, softened
  • 4 oz Fresh Spinach, wilted and squeezed very dry (about 1 cup once wilted)
  • ½ cup Sun-Dried Tomatoes, roughly chopped (oil-packed, drained well, or dry-packed, reconstituted)
  • 2 cloves Garlic, finely minced
  • 2 tbsp Fresh Parsley, finely chopped
  • Pinch of Red Pepper Flakes (optional)

Instructions:

  1. Prepare the Spinach: Quickly blanch the fresh spinach in boiling water for 30 seconds, then immediately plunge into ice water. Drain thoroughly and squeeze out all excess liquid. Chop coarsely.
  2. Combine Filling: In a small mixing bowl, combine the softened goat cheese, wilted spinach, chopped sun-dried tomatoes, minced garlic, parsley, and red pepper flakes (if using). Season the filling lightly with salt and pepper.
  3. Butterfly the Chicken: Place one chicken breast flat on the cutting board. Using a sharp knife, slice horizontally through the thickest side, stopping about 1 inch (2.5 cm) before the opposite edge. Open the chicken like a book, creating a deep pocket.
  4. Stuff and Secure: Spoon roughly ¼ of the filling mixture into the center of the chicken pocket. Fold the breast closed. Secure the edges with 2-3 pieces of butcher’s twine tied around the breast, or by inserting several toothpicks along the opening to seal.
  5. Chill: Place the seasoned and stuffed chicken breasts on a plate and refrigerate for 10 minutes. This helps the filling set and ensures they hold their shape during searing.
  6. Preheat and Season: Preheat the oven to 400°F (200°C). Season the exterior of the chilled chicken breasts generously with the remaining salt, pepper, and dried oregano.
  7. Sear: Heat the olive oil and butter in the oven-safe skillet over medium-high heat until the butter foams slightly. Place the stuffed chicken breasts gently into the hot pan. Sear for 2–3 minutes per side until deeply golden brown.
  8. Roast: Transfer the skillet immediately to the preheated oven. Bake for 18–22 minutes. The chicken is finished when the internal temperature, checked with a meat thermometer in the thickest part (avoiding the filling), reaches 165°F (74°C).
  9. Rest and Serve: Remove the pan from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes. Before slicing, remove and discard the butcher’s twine or toothpicks. Slice on the bias and serve immediately.