Oopah Feta Chicken Breasts
Elevate your dinner game with "Oopah Feta Chicken Breasts," a Mediterranean-inspired dish that combines tender, juicy chicken with a flavorful stuffing of creamy feta cheese, fresh spinach, garlic, and aromatic herbs like oregano and thyme. The zesty addition of lemon zest brightens every bite, while a golden sear followed by oven-baking ensures the perfect balance of crispiness and succulence. This 50-minute recipe is simple yet elegant, ideal for a weeknight dinner or an impressive gathering. Serve these Greek-style stuffed chicken breasts with a drizzle of olive oil, a sprinkle of parsley, and your favorite side dishes, such as roasted vegetables or a vibrant Greek salad. Looking for a wholesome, protein-packed meal bursting with flavor? This is it!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 150 grams Feta cheese, crumbled
- 2 cups Fresh spinach, chopped
- 3 cloves Garlic, minced
- 1 teaspoon Dried oregano
- 1 teaspoon Dried thyme
- 1 teaspoon Lemon zest
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
- 8 pieces Toothpicks
Instructions
Preheat your oven to 375°F (190°C). Prepare a baking dish and lightly grease it with olive oil.
Using a sharp knife, carefully make a deep pocket in each chicken breast by slicing horizontally through the thickest part without cutting all the way through.
In a mixing bowl, combine the crumbled feta cheese, chopped spinach, minced garlic, dried oregano, dried thyme, and lemon zest. Stir until well mixed.
Season the mixture with a pinch of salt and black pepper, then divide the filling evenly among the chicken breasts. Stuff each pocket with the mixture and secure the opening with toothpicks.
Sprinkle both sides of the stuffed chicken breasts with the remaining salt and black pepper.
Heat 2 tablespoons of olive oil in a large ovenproof skillet over medium-high heat. Sear the chicken breasts for about 2 minutes per side, until golden brown.
Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
Remove from the oven and let rest for 5 minutes. Carefully remove the toothpicks before serving.
Drizzle the remaining tablespoon of olive oil over the chicken and garnish with fresh parsley if desired. Serve hot with your favorite side dishes, such as roasted vegetables or a Greek salad.
Nutrition Facts
Calories |
1979 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.2 g | 128% | |
| Saturated Fat | 34.5 g | 172% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 717 mg | 239% | |
| Sodium | 4558 mg | 198% | |
| Total Carbohydrate | 16.5 g | 6% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.2 g | ||
| Protein | 241.5 g | 483% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 959 mg | 74% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 2695 mg | 57% | |
*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.
