Spinach and Feta Stuffed Chicken Breast

Ingredients

• 4 boneless, skinless chicken breasts (about 7 ounces each)
• 5 ounces fresh baby spinach
• 4 ounces cream cheese, softened
• 1/2 cup crumbled feta cheese
• 3 cloves garlic, minced, divided
• 1/4 teaspoon ground nutmeg
• 1.5 teaspoons kosher salt, divided
• 3/4 teaspoon black pepper, divided
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon dried oregano
• 1/2 cup low-sodium chicken broth
• 2 tablespoons toothpicks or kitchen twine (for securing)

Nutrition (estimated per serving)

Method

1. Preheat your oven to 375 F. Wilt the spinach: heat a large skillet over medium heat, add the spinach with just the water clinging to its leaves from washing, and cook, stirring, for 2 to 3 minutes until fully wilted. Transfer to a colander and press firmly with a spoon to squeeze out as much liquid as possible, then let it cool slightly and chop roughly. Excess water left in the spinach will make the filling watery and prevent it from holding together.
2. In a medium bowl, mix the chopped spinach, softened cream cheese, feta, half the minced garlic (about 1 1/2 cloves), the nutmeg, 1/4 teaspoon salt, and 1/4 teaspoon pepper until well combined and creamy.
3. Lay a chicken breast flat on a cutting board and place one hand flat on top to hold it steady. Using a sharp knife held parallel to the board, carefully slice into the thickest side of the breast, cutting almost all the way through to create a deep pocket, without cutting through the other side. Repeat with the remaining breasts, going slowly and keeping fingers well clear of the blade.
4. Season the inside of each pocket lightly with a pinch of the remaining salt and pepper.
5. Divide the spinach and feta filling evenly among the four pockets, stuffing each one generously but not overfilling to the point it won't close; press the opening closed and secure it with 2 toothpicks woven across the opening, or tie with kitchen twine if you prefer.
6. Pat the outside of each stuffed breast dry with a paper towel, then season the outside with the remaining 1.25 teaspoons salt, 1/2 teaspoon pepper, paprika, oregano, and the remaining minced garlic, pressing the seasoning on so it sticks.
7. Heat the olive oil in a large oven-safe skillet over medium-high heat until shimmering. Carefully place the stuffed chicken breasts in the pan and sear for 3 to 4 minutes per side, until golden brown; use tongs to turn them gently so the filling doesn't squeeze out of the opening.
8. Pour the chicken broth into the skillet around the chicken (not over the tops, to avoid washing off the seasoning), then transfer the entire skillet to the oven.
9. Bake at 375 F for 18 to 22 minutes, until an instant-read thermometer inserted into the thickest part of the chicken, avoiding the filling, reads 165 F. Because the filling can retain heat differently than the meat, always check the thermometer in the meat itself, not the stuffing.
10. Remove the skillet from the oven (the handle will be extremely hot, use an oven mitt and consider covering it with a towel as a reminder) and let the chicken rest in the pan for 5 minutes; this lets the juices settle and the filling firm up slightly so it doesn't spill out when sliced.
11. Carefully remove and discard the toothpicks or twine.
12. Slice each stuffed breast crosswise into thick medallions to reveal the creamy green filling, spoon the pan juices over the top, and serve immediately.

Tips