Spinach and Feta Stuffed Chicken

Instructions

1. Step 1

   Preheat the oven to 200°C.

   Cookware: oven

2. Step 2

   Heat 2 tsp (10 ml) olive oil in the skillet over medium heat. Cook the garlic for 30 seconds, add the spinach, and stir until wilted and the released moisture has evaporated.

   Timer: 4 min (fixed)

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

   Cookware: oven-safe skillet, wooden spoon

3. Step 3

   Transfer the spinach mixture to a bowl. Stir in the feta, lemon juice, and oregano, then leave the filling to cool slightly.

   Timer: 5 min (fixed)

   Ingredients used: 1.0 gr Dried Oregano, 120.0 gr Feta Cheese, 15.0 ml Lemon Juice

   Cookware: mixing bowl, wooden spoon

4. Step 4

   Place each chicken breast on the cutting board and cut a deep pocket through one long side without cutting through the opposite edge.

   Timer: 5 min (fixed)

   Ingredients used: 4.0 piece Chicken Breast

   Cookware: Chef Knife, cutting board

5. Step 5

   Divide the spinach and feta filling among the chicken pockets. Close each opening with toothpicks.

   Timer: 4 min (fixed)

   Cookware: toothpicks

6. Step 6

   Season the stuffed chicken evenly with the salt and black pepper.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 6.0 gr Fine Salt

7. Step 7

   Heat the remaining 1 ¼ tbsp (20 ml) olive oil in the skillet over medium heat. Sear the stuffed chicken for about 3 minutes per side until browned.

   Timer: 6 min (fixed)

   Ingredients used: 20.0 ml Olive Oil

   Cookware: oven-safe skillet, tongs

8. Step 8

   Transfer the skillet to the oven and bake until the chicken and the center of the stuffing reach at least 74°C, about 14–18 minutes.

   Timer: 16 min (fixed)

   Cookware: instant-read thermometer, oven, oven-safe skillet

9. Step 9

   Rest the chicken for 5 minutes, then remove the toothpicks before serving.

   Timer: 5 min (fixed)

   Cookware: toothpicks