Spinach and Feta Stuffed Chicken Breast

Instructions

1. Step 1

   Preheat the oven to 200°C.

2. Step 2

   Heat 2 tsp (10 ml) olive oil in the skillet over medium heat. Add the garlic and spinach, then cook until the spinach is wilted and excess moisture has evaporated.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 gr Garlic, 10.0 ml Olive Oil, 150.0 gr Spinach

   Cookware: ovenproof skillet

3. Step 3

   Transfer the spinach mixture to the mixing bowl. Stir in the feta, lemon juice, oregano, ⅜ tsp (2 gr) salt, and 0.5 gr black pepper.

   Ingredients used: 1.0 gr Dried Oregano, 120.0 gr Feta Cheese, 0.5 gr Ground Black Pepper, 15.0 ml Lemon Juice, 2.0 gr Salt

   Cookware: mixing bowl

4. Step 4

   Place each chicken breast flat on the cutting board. Cut a deep pocket into one long side of each breast without cutting through the opposite side.

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: Chef Knife, cutting board

5. Step 5

   Divide the spinach and feta filling evenly among the chicken pockets. Close the openings and secure them with toothpicks.

   Cookware: toothpicks

6. Step 6

   Season the outside of the stuffed chicken with the remaining ⅝ tsp (4 gr) salt and 1.5 gr black pepper. Heat the remaining 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat, then sear the chicken until browned on both sides.

   Timer: 6 min (fixed)

   Ingredients used: 1.5 gr Ground Black Pepper, 20.0 ml Olive Oil, 4.0 gr Salt

   Cookware: ovenproof skillet, tongs

7. Step 7

   Transfer the skillet to the oven and bake until the thickest part of each chicken breast reaches 74°C.

   Timer: 18 min (fixed)

   Cookware: instant-read thermometer, ovenproof skillet

8. Step 8

   Rest the chicken for 5 minutes, remove the toothpicks, and serve.

   Timer: 5 min (fixed)

   Cookware: toothpicks