Here's What You'll Need
chicken breasts, salt, black pepper, olive oil, baby spinach, feta cheese, roasted red peppers, unsalted butter
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.
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.
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.
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.
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!