Description
Spinach Stuffed Chicken Breast with Tomato and Feta is the most juicy and delicious low-carb, high protein meal-in-one!
Yield: 4servings | Serving Size: 1stuffed breast
Ingredients
4organic boneless, skinless chicken breasts, about 6 oz each
3/4tspkosher salt
3/4tsppaprika
1/2tspgarlic powder
Filling:
1cupbaby spinach, chopped
2/3cupsundried tomatoes in oil, drained and chopped
2/3cupscrumbled feta cheese
1medium shallot, chopped
1large garlic clove, minced
1/4cupchopped fresh basil
2tablespoonsplain or gluten-free panko
1tablespoonchopped fresh oregano
1tablespoongrated Parmesan cheese
1/4teaspoonkosher salt
1tablespoonolive oil, divided
Instructions
- Preheat oven to 425 degrees F.
- Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don’t cut all the way through, just enough to create a place for the spinach mixture to go.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
- Mix well and set aside.
Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
Heat a large, oven-safe or cast iron skillet over medium heat.
- Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
- Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
- Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks and eat right away.
Last Step:
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