Ingredients:
- For the Chicken: 4 boneless, skinless chicken breasts, 6–8 oz (170–225 g) each, trimmed
- For the Chicken: Salt and freshly ground black pepper, to taste
- For the Chicken: 1 tsp smoked paprika (optional) (5 g)
- For the Chicken: 1–2 tbsp olive oil (15–30 ml) for searing
- For the Filling: 5 oz (140 g) fresh spinach (about 4 cups / 120 g loosely packed), or 5–6 oz frozen spinach, thawed & well drained
- For the Filling: 2 cloves garlic, minced
- For the Filling: 3.5 oz (100 g) feta cheese, crumbled
- For the Filling: 1/3 cup sun-dried tomatoes (not packed in oil), thinly sliced (45 g) — if oil-packed, drain and pat dry
- For the Filling: 2 tbsp plain breadcrumbs or panko (optional; helps bind) (15 g)
- For the Filling: 1 tbsp chopped fresh parsley (optional)
- For the Filling: 1/4 tsp crushed red pepper flakes (optional)
- For the Filling: Freshly ground black pepper to taste
- For the Pan Sauce (optional): 1/3 cup low-sodium chicken broth or dry white wine (80 ml)
- For the Pan Sauce (optional): 1 tbsp unsalted butter (14 g)
- For the Pan Sauce (optional): Juice of half a lemon (about 1–1.5 tbsp / 8–12 ml)
- For the Pan Sauce (optional): 1 tsp Dijon mustard (optional)
- For the Pan Sauce (optional): Salt to taste (start small if using broth)
Instructions:
- Prep the chicken: Pat breasts dry. Butterfly each breast (slice horizontally almost through and open like a book) or cut a pocket. If uneven, lightly pound to about 3/4 inch (2 cm). Season inside and outside with salt, pepper and smoked paprika.
- Make the filling: Heat 1 tsp olive oil in a skillet over medium, sauté minced garlic until fragrant (~30 seconds). Add spinach and cook until wilted and moisture evaporates; cool slightly.
- Combine filling: In a bowl mix cooked, drained spinach with crumbled feta, sliced sun-dried tomatoes, breadcrumbs, parsley and red pepper flakes. Taste and adjust seasoning (feta is salty).
- Stuff the breasts: Spoon about one quarter of the filling into each butterflied breast or pocket without overfilling. Fold closed and secure with 2–3 toothpicks or kitchen twine; pat into a neat parcel.
- Sear: Preheat oven to 400°F (200°C). Heat 1–2 tbsp olive oil in an ovenproof skillet over medium-high. Sear stuffed breasts 2–3 minutes per side until golden brown, searing edges briefly to seal.
- Finish in the oven: Transfer skillet to the oven (or move breasts to a baking dish) and roast 18–22 minutes, until an instant-read thermometer in the thickest part (not touching filling) reads 165°F (74°C). Juices should run clear.
- Rest and make sauce: Remove breasts to a cutting board, tent loosely with foil and rest 5–7 minutes. Optional pan sauce: return skillet to medium heat, add broth or wine, scrape fond and reduce by half; stir in butter, lemon juice and Dijon, adjust seasoning and strain if desired.
- Serve: Remove toothpicks or twine, slice on a bias if desired, spoon pan sauce over each Stuffed Chicken Breast and serve with chosen sides.