Ingredients:

  • 6 oz (170 g) fresh spinach, washed and roughly chopped OR 10 oz (280 g) frozen chopped spinach, thawed and very well squeezed
  • 1 tbsp (15 ml) extra-virgin olive oil
  • 2 cloves garlic, minced
  • 4 oz (115 g) cream cheese, softened (full-fat recommended)
  • 4 oz (115 g) crumbled feta cheese (about 1 cup loosely packed)
  • 1 large egg yolk (optional, helps bind)
  • 1 tsp dried oregano (or 1 tbsp fresh, chopped)
  • Zest of 1 lemon
  • Freshly ground black pepper, to taste (about 1/4–1/2 tsp)
  • Pinch of salt (taste before adding more due to feta)
  • 4 boneless, skinless chicken breasts (about 6–8 oz / 170–225 g each), patted dry
  • 1/2 tsp kosher salt (or to taste)
  • 1/4–1/2 tsp freshly ground black pepper
  • 1 tbsp (15 ml) olive oil or 1 tbsp (14 g) unsalted butter for searing
  • 1 tbsp (15 ml) fresh lemon juice (optional, for finishing)
  • 1 tbsp (15 ml) chopped fresh parsley (optional, for finishing)
  • Toothpicks or kitchen twine to secure pockets

Instructions:

  1. Prepare the spinach: If using fresh, heat olive oil in a skillet, sauté garlic briefly, add spinach and cook until wilted; cool slightly and squeeze out excess moisture. If using frozen, thaw and squeeze out all liquid thoroughly.
  2. Make the filling: In a bowl combine the well-drained spinach, softened cream cheese, crumbled feta, egg yolk (if using), oregano, lemon zest, black pepper and a small pinch of salt. Taste and adjust seasoning. The filling should be thick and not watery.
  3. Butterfly the chicken: Place each chicken breast flat on a cutting board and slice horizontally through the thickest part without cutting all the way through; open like a book. Optionally flatten gently with a mallet to an even thickness of about 1/2 inch (1.3 cm).
  4. Season the chicken: Lightly season the inside and outside of each breast with kosher salt and freshly ground black pepper.
  5. Stuff and seal: Spoon about 1/3–1/2 cup of the filling onto one side of each butterflied breast, leaving a 1/2-inch border. Fold or roll the breast over the filling and secure edges with toothpicks or tie with kitchen twine. Wipe off any excess filling from the outside.
  6. Sear for color: Preheat a large oven-safe skillet over medium-high heat and add the oil or butter. Sear the stuffed breasts 2–3 minutes per side until golden brown to build flavor; the chicken will finish cooking in the oven.
  7. Finish in the oven: Transfer the skillet to a preheated oven at 375°F (190°C) or move the breasts to a baking dish. Bake 15–22 minutes, or until the thickest part reaches 165°F (74°C) on an instant-read thermometer. Larger or heavily stuffed breasts may need more time.
  8. Rest and finish: Remove the chicken from the oven and let rest 5–7 minutes. Remove toothpicks or twine, drizzle with lemon juice and sprinkle with chopped parsley before serving.