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YIELD

4 servings

TYPE

Dinner

TIME

25 minutes

LEVEL

Intermediate

Here's What You'll Need

1

chicken breasts, salt, black pepper, olive oil, baby spinach, feta cheese, roasted red peppers, unsalted butter

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Prepare the Chicken

2

Cut a pocket into the side of each chicken breast, trying not to cut all the way through the breast. Season the chicken on both sides with salt and black pepper.

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Make the Filling

3

Heat olive oil in a skillet. Add baby spinach and salt, cook, stirring often, until wilted. Transfer spinach to a bowl. Allow to cool slightly, then stir in feta cheese and chopped roasted red peppers.

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Stuff the Chicken

4

Divide the spinach mixture evenly between the chicken breasts, then carefully stuff each. It's okay if some of the filling is overflowing a bit, just do your best to pack it in there.

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Cook the Chicken

5

Heat olive oil and butter. When melted, add the chicken breasts cut side down. Allow to cook for 5 minutes, then use a spatula to flip chicken breast over. 

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Transfer to Oven

6

Place the skillet in the preheated oven, then cook for 7-9 minutes, or until chicken has reached an internal temperature of 165 F. Serve immediately with pan drippings spooned on top!

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