Feta Stuffed Chicken
Elevate your dinner game with this irresistible Feta Stuffed Chicken recipe, a perfect harmony of bold Mediterranean flavors and wholesome ingredients. Each tender, juicy chicken breast is filled with a delectable mixture of creamy feta cheese, vibrant spinach, sun-dried tomatoes, and garlic, then baked to perfection with a golden paprika-spiced crust. This easy yet elegant dish is seasoned with aromatic oregano and olive oil, creating a meal that’s as flavorful as it is impressive. Whether served with roasted vegetables, a crisp green salad, or a fluffy bed of rice, this 50-minute recipe is a guaranteed crowd-pleaser that’s ideal for weeknight dinners or special occasions alike.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 1 cup feta cheese, crumbled
- 2 cups fresh spinach, chopped
- 0.25 cup sun-dried tomatoes, chopped
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 8 pieces toothpicks or kitchen twine
Instructions
Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper or lightly grease it with olive oil.
Place the chicken breasts on a clean cutting board. Using a sharp knife, carefully make a pocket in each chicken breast by slicing horizontally along one side. Be careful not to cut all the way through.
In a medium mixing bowl, combine the feta cheese, chopped spinach, sun-dried tomatoes, and minced garlic. Stir until evenly mixed.
Stuff each chicken breast with an equal amount of the feta mixture. Use toothpicks or kitchen twine to secure the openings and prevent the filling from spilling out during cooking.
Brush the stuffed chicken breasts with olive oil, then sprinkle them with dried oregano, salt, black pepper, and paprika, ensuring an even coating.
Place the chicken breasts in the prepared baking dish and transfer to the oven. Bake for 25-30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Remove toothpicks or twine before plating.
Serve hot with your favorite side dishes such as roasted vegetables, a green salad, or rice.
Nutrition Facts
Calories |
451 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 173 mg | 58% | |
| Sodium | 1016 mg | 44% | |
| Total Carbohydrate | 7.0 g | 3% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.2 g | ||
| Protein | 59.9 g | 120% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 204 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 879 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
