Picture this: Juicy, golden-seared chicken breasts stuffed with a creamy spinach and feta filling, kissed with garlic and herbs. A flavour-packed dinner that’s as easy as it is delicious! 🍗🧄🌿
INGREDIENTS
toothpicks
4 x 170g skinless, boneless chicken breasts
2 tsp. paprika
1 tsp. oregano
1 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. salt
1/4 tsp. black pepper
2 tbsp. olive oil
For the filling:
140g spinach
70g crumbled feta
4 tbsp. ricotta cheese
2 tbsp. spring onions
2 garlic cloves, minced
1/2 tsp. dried dill
INSTRUCTIONS
Preheat the oven to 200 °C.
Make a horizontal slit in the thickest part of the chicken breasts to create a pocket.
In a small bowl, combine the paprika, oregano, garlic poweder, onion powder, salt and pepper and mix. Rub over both sides of the chicken.
Pop the spinach, feta, ricotta, spring onion, garlic and dill in a small bowl and stir. Stuff the mixture in the pocket of the chicken and close each pocket with some toothpicks.
Heat an oven-safe pan or cast-iron pan over medium-high heat. Add the olive oil, then the stuffed chicken breast and sear for 3-4 minutes on both sides until lightly golden.
Pop the pan in the oven, uncovered, and bake for 20 minutes or until cooked through.
Serve with a tossed green salad with your fave dressing and enjoy!
Did you make this WLS-friendly recipe?
