This stuffed chicken recipe combines juicy chicken breast with a creamy filling of spinach, feta cheese, and garlic. Baking the chicken keeps the preparation simple while allowing the filling to become warm and flavorful. The golden exterior and colorful center make it an attractive main course for a dinner recipe page, especially when served with roasted vegetables or potatoes.
Ingredients
- 2 large boneless, skinless chicken breasts
- 100 g feta cheese, crumbled
- 100 g fresh spinach
- 2 garlic cloves, minced
- 2 tbsp cream cheese
- 1 tbsp olive oil
- 1 tsp paprika
- ½ tsp dried oregano
- Salt and black pepper
- 1 tbsp chopped parsley
Instructions
- Preheat the oven to 200°C. Lightly grease a baking dish with olive oil.
- Heat a small skillet and cook the spinach with the minced garlic until wilted. Allow it to cool slightly.
- Combine the spinach with feta cheese and cream cheese to create a thick filling.
- Carefully cut a pocket into the side of each chicken breast without slicing all the way through.
- Fill each pocket with the spinach mixture. Secure the openings with toothpicks if necessary.
- Rub the chicken with olive oil, paprika, oregano, salt, and black pepper.
- Place the chicken in the baking dish and bake for approximately 25–30 minutes, depending on thickness, until the thickest part reaches 74°C.
- Rest for 5 minutes before removing any toothpicks, slicing, and garnishing with parsley.
Serving tip: Serve with lemon-roasted potatoes or a fresh tomato salad. A spoonful of yogurt-garlic sauce also complements the salty feta filling.
