Stuffed Chicken Breast Recipe
Stuffed chicken breast with a Mediterranean-style filling of spinach, feta, olives, and roasted red peppers. Seared and baked until golden, with minimal cleanup.
Servings: 4 servings
Ingredients
- 4 (6-ounce) boneless skinless chicken breasts
- 1 cup baby spinach chopped
- ½ cup crumbled feta cheese
- ¼ cup roasted red peppers chopped
- 2 tablespoons kalamata olives chopped
- 1 tablespoon fresh basil chopped
- 2 garlic cloves minced
- 2 tablespoons olive oil divided
- 2 teaspoons oregano
- 1 teaspoon paprika
- ¾ teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven to 400°F.
- Pat the chicken dry with a paper towel. Using a sharp knife, cut a horizontal slit in the thickest part of each breast to create a pocket, being careful not to cut all the way through.
- In a small bowl, combine the spinach, feta, roasted red peppers, olives, basil, garlic, and 1 tablespoon olive oil. Set aside.
- Season the chicken on both sides and inside the pocket with oregano, paprika, salt, and black pepper. Divide the filling evenly among the chicken breasts and close each one with 2 toothpicks.
- Heat the remaining 1 tablespoon olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken for about 3 minutes per side, until golden brown.
- Transfer the skillet to the oven and bake uncovered for 15–18 minutes, or until the chicken is cooked through and reaches 165°F internally. Let rest for 5 minutes before serving.
Video
Notes
My Top Tip: Let It Rest Before Cutting. A few minutes off the heat makes a real difference. The filling holds together better and the chicken stays juicier.
Storage: Store any leftovers in an airtight container in the fridge. They'll last up to 3 days. Reheat covered in the oven at 200°F for about 20 minutes.
Freezing: You can stuff the chicken breasts and freeze them, uncooked. Store them in a freezer-safe container for up to 3 months. Defrost them in the fridge overnight before cooking. And if you can, let the chicken come to room temperature before cooking.
Nutrition
Serving: 1stuffed chicken breast | Calories: 322kcal | Carbohydrates: 3g | Protein: 39g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 126mg | Sodium: 1036mg | Potassium: 732mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 1186IU | Vitamin C: 9mg | Calcium: 136mg | Iron: 2mg
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