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- 4 boneless, skinless chicken breasts - 2 cups fresh spinach, chopped - 1 cup feta cheese, crumbled - 2 cloves garlic, minced - 4 ounces cream cheese, softened - 1/2 cup grated Parmesan cheese - 1 teaspoon red pepper flakes (optional) - 2 tablespoons olive oil - Salt and pepper, to taste - Zest of 1 lemon - 1 teaspoon dried oregano

Spinach and Feta Stuffed Chicken Breasts

Discover the mouthwatering Spinach and Feta Stuffed Chicken Breasts, a perfect blend of tender chicken, savory feta cheese, and nutritious spinach. This dish is not only healthy but also easy to prepare, making it ideal for both weeknight dinners and special gatherings. With a flavorful filling and simple cooking techniques, you’ll impress your family and guests alike. Elevate your dinner game with this delicious recipe that’s sure to become a household favorite.
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Ingredients
  

4 boneless, skinless chicken breasts

2 cups fresh spinach, chopped

1 cup feta cheese, crumbled

2 cloves garlic, minced

1/2 teaspoon red pepper flakes (optional for heat)

1/4 cup cream cheese, softened

1/4 cup grated Parmesan cheese

1 tablespoon olive oil, plus more for searing

Salt and pepper to taste

1 teaspoon dried oregano

1/2 teaspoon lemon zest

Fresh lemon wedges for serving

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's hot and ready for the chicken.

    Prepare the Filling: In a medium skillet over medium heat, add 1 tablespoon of olive oil. Once the oil is heated, add the minced garlic and sauté for approximately 1 minute until it becomes fragrant. Next, add the chopped spinach to the skillet and cook for about 2-3 minutes, stirring occasionally, until the spinach is wilted. Remove the mixture from heat and let it cool slightly.

      Mix the Filling: In a large mixing bowl, combine the sautéed spinach and garlic with the crumbled feta, softened cream cheese, grated Parmesan, red pepper flakes (if you're using them), dried oregano, and lemon zest. Mix thoroughly until all ingredients are well incorporated. Season the filling with salt and pepper to your preference.

        Prepare the Chicken: While the filling is cooling, take each chicken breast and, using a sharp knife, carefully slice horizontally through the thickest part to create a pocket. Be careful not to cut all the way through the other side.

          Fill the Chicken: Generously stuff each chicken breast pocket with the spinach and feta mixture. If necessary, use toothpicks to secure the opening of the chicken breasts to keep the filling from spilling out.

            Sear the Chicken: In the same skillet that you used for the spinach, add a splash more olive oil if needed and increase the heat to medium-high. Sear each stuffed chicken breast for about 3-4 minutes on each side, or until they develop a golden-brown crust.

              Bake: Transfer the seared chicken breasts to a baking dish. Cover the dish with aluminum foil to keep the chicken moist. Bake in the preheated oven for 20-25 minutes, or until the internal temperature of the chicken reaches 165°F (75°C) and it is cooked through.

                Rest and Serve: Allow the chicken to rest for about 5 minutes after removing it from the oven. This will help keep the juices locked in. Slice each breast and serve with fresh lemon wedges on the side for an extra burst of flavor.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 4 servings

                    - Presentation Tips: Arrange the sliced chicken on a platter and drizzle with any pan juices, if desired. Garnish with additional lemon wedges and a sprinkle of fresh herbs for a pop of color and freshness. Enjoy!