Ingredients:

  • Olive oil, 1 tbsp (15 ml)
  • Garlic, 2 cloves, minced
  • Fresh spinach, 8 oz (225 g) packed (about 8 cups raw) or 10 oz (285 g) frozen, thawed and well-drained
  • Crumbled feta cheese, 1 cup (150 g)
  • Cream cheese or ricotta, 2 tbsp (30 g) — optional
  • Lemon zest, 1 tsp (from 1 small lemon)
  • Fresh parsley, chopped, 2 tbsp (8 g) or 1 tbsp dried
  • Salt, 1/4 tsp (adjust; feta is salty)
  • Black pepper, 1/4 tsp
  • Boneless skinless chicken breasts, 4 (about 6 oz / 170 g each; total ~24 oz / 680 g)
  • Kosher salt, 1/2 tsp (for chicken) plus additional to taste
  • Freshly ground black pepper, 1/4 tsp
  • Olive oil, 1–2 tbsp (15–30 ml) for searing
  • Toothpicks or kitchen twine, as needed
  • Breadcrumbs (panko or fresh), 1/3 cup (30–35 g) — optional
  • Grated Parmesan, 2 tbsp (10 g) — optional
  • Melted butter or olive oil, 1 tbsp (15 ml) — optional (mix with breadcrumbs)
  • Lemon wedges, for serving — optional
  • Chopped fresh dill or parsley, 1 tbsp — optional
  • Tzatziki or lemon-herb yogurt sauce — optional

Instructions:

  1. Make the filling: heat 1 tbsp olive oil in a skillet, sauté minced garlic 30–45 seconds until fragrant. Add fresh spinach and cook until just wilted (or warm thawed drained frozen spinach). Cool slightly and squeeze out excess moisture.
  2. Combine filling ingredients: in a bowl mix the drained spinach with 1 cup crumbled feta, 2 tbsp cream cheese or ricotta (optional), 1 tsp lemon zest, 2 tbsp chopped parsley, 1/4 tsp salt, and 1/4 tsp black pepper. Chill 5–10 minutes to firm up.
  3. Prepare the chicken: butterfly each breast by slicing horizontally or cutting a pocket. Pound to an even thickness (~1/2 in / 1.2 cm) if needed. Season both sides with 1/2 tsp kosher salt and 1/4 tsp pepper.
  4. Stuff and secure: divide filling into 4 portions and place in the center of each breast. Fold or roll to enclose the filling and secure seams with toothpicks or kitchen twine. If using, pat outside dry and press breadcrumb-Parmesan mixture onto the top.
  5. Sear the chicken: preheat oven to 375°F (190°C). Heat 1–2 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear stuffed breasts 3–4 minutes per side until golden brown.
  6. Finish in the oven: transfer the skillet to the preheated oven (or move chicken to a baking sheet) and bake 16–20 minutes until internal temperature reaches 165°F (74°C) at the thickest point. If using a breadcrumb topping, check that it is golden.
  7. Rest and serve: remove chicken from oven and rest 5–10 minutes. Remove toothpicks or twine, slice on the bias to show the filling, and garnish with lemon wedges and chopped herbs. Serve with optional tzatziki or lemon-herb yogurt sauce.