Spinach and Feta Stuffed Chicken Breasts

Feel like your diet has been a little bland?  Missing some amazing flavor in your life?  This is your recipe.  You’ve found it.  This might not be the most calorie-friendly meal, but I’ve tried to lighten it up for you guys.  And I say there’s nothing wrong with a little indulgence once a week.

You can easily pair this recipe with your favorite veggie side- green beans, broccoli, even a tossed salad!

I based my recipe off this one.


Spinach and Feta Stuffed Chicken Breasts

Ingredients:

  • 5-6 thick-cut chicken breasts
  • 8 ounces chopped, frozen spinach, cooked according to package instructions and then squeezed dry
  • 4 ounces feta, crumbled
  • 6 ounces greek yogurt
  • 3 cloves garlic, diced
  • 1/4 teaspoon salt, divided
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil

Directions:

  • Preheat your oven to 450 degrees F.
  • Mix the cooked spinach, feta, yogurt, garlic and half the salt in a medium-sized bowl.
  • Cut a pocket into each chicken breast, then stuff the spinach mixture into the pocket.  Season the outside of the chicken with the remaining salt and pepper.
  • Heat the olive oil in a pan over medium-high heat, then add the stuffed chicken “top” side down.  Cook for 5 minutes to brown, then flip and brown the other side.
  • Place the chicken in the pan into the oven (if you have an oven-safe pan.  If not, transfer to a baking dish.).  Bake for 10 minutes.  If you have extra-thick breasts, cook for an additional 2-5 minutes longer.
  • Plate the chicken and enjoy!!

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