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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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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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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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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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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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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