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To make Spinach Feta Stuffed Chicken, you need these simple ingredients: - 4 boneless, skinless chicken breasts - 1 cup fresh spinach, chopped - 1/2 cup feta cheese, crumbled - 1/4 cup cream cheese, softened - 2 cloves garlic, minced - 1 teaspoon dried oregano - 1/2 teaspoon salt - 1/4 teaspoon black pepper - 1 tablespoon olive oil - Zest of 1 lemon - Juice of 1 lemon - Optional: Fresh parsley for garnish These ingredients work together to create a tasty dish that is satisfying and healthy. Spinach Feta Stuffed Chicken offers a balanced meal. Each serving contains about: - Calories: 310 - Protein: 40g - Fat: 15g - Carbohydrates: 4g - Fiber: 1g - Sugar: 1g This meal is rich in protein, making it great for muscle health. Spinach adds vitamins and minerals, too. If you need to swap some items, here are great options: - Chicken breasts: Use thighs for a juicier bite. - Feta cheese: Try goat cheese for a different taste. - Cream cheese: Use ricotta for a lighter mix. - Spinach: Kale or Swiss chard work well, too. - Olive oil: Canola oil is a good substitute. These substitutions keep the dish delicious while catering to your needs. For the full recipe, check out the details above. First, preheat your oven to 375°F (190°C). This helps cook the chicken evenly. Next, take the boneless, skinless chicken breasts and place them on a cutting board. Use a sharp knife to make a pocket in each breast. Be careful not to cut all the way through. This pocket will hold the tasty stuffing. In a mixing bowl, combine the chopped spinach, crumbled feta cheese, softened cream cheese, minced garlic, oregano, salt, pepper, lemon zest, and half of the lemon juice. Mix everything well until it’s smooth. This stuffing is the star of the dish, so make sure it’s well mixed. Now it's time to stuff the chicken! Take the spinach and feta mixture and fill each pocket with it. Press it in gently, making sure it fits snugly. If the openings are too big, you can use toothpicks to hold them closed. Heat the olive oil in a large, oven-safe skillet over medium heat. Once the oil is hot, add the stuffed chicken breasts to the skillet. Sear each side for about 3-4 minutes until they are golden brown. This step adds a nice crust to your chicken. After searing, drizzle the remaining lemon juice over the chicken. Now transfer the skillet to the preheated oven. Bake the chicken for 20-25 minutes. It’s done when it reaches an internal temperature of 165°F (75°C). Once cooked, remove the skillet from the oven. Let the chicken rest for a few minutes before serving. This helps keep the juices in. If you want, you can garnish with freshly chopped parsley for a pop of color. Enjoy your delicious Spinach Feta Stuffed Chicken! For more details, check the Full Recipe. Stuffing chicken breasts is simple. First, create a pocket by cutting into the side. Use a sharp knife and make a deep cut, but don't slice all the way through. This method keeps the filling inside. Next, take your spinach and feta mix. Stuff it into the pocket gently. Press it in but don’t overfill. If the opening is wide, use toothpicks to keep it secure. This step ensures your filling stays in while cooking. Juicy chicken is the goal. Start with fresh chicken breasts, as they tend to hold moisture better. Searing the chicken in a hot skillet adds flavor and keeps juices locked inside. Cook each side for 3-4 minutes until golden brown. After that, bake it in the oven. This method cooks the chicken evenly. Always check that the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes after cooking. This allows juices to redistribute and keeps the chicken juicy. Boosting flavor can make your dish shine. Adding lemon zest brightens the stuffing. Fresh herbs like parsley can also elevate the taste. Consider mixing in sun-dried tomatoes or artichokes for extra flavor. You can try different cheeses too. Goat cheese or mozzarella can change the taste profile. Don't shy away from spices; a pinch of cayenne or smoked paprika adds depth. These simple changes can turn a great meal into a fantastic one. For the full recipe, check the Spinach Feta Stuffed Chicken section. {{image_2}} You can change the flavor by using different cheeses. For a creamier taste, try using ricotta cheese instead of cream cheese. Goat cheese also adds a tangy twist. Mix in mozzarella for a stretchy texture. Each cheese brings a unique taste that makes the dish special. Want more veggies? Add chopped sun-dried tomatoes for a burst of flavor. You can also toss in artichoke hearts or sautéed mushrooms. These veggies not only add taste but also boost nutrition. Spinach and feta work well with many colorful options. Get creative and make it your own! Not a fan of baking? You can grill or pan-sear the stuffed chicken. Grilling gives a nice char and smoky flavor. If you pan-sear, make sure to cook it on low heat to keep it juicy. Each method offers a new taste experience. Try the Full Recipe for more ideas! Store any leftover spinach feta stuffed chicken in an airtight container. Let the chicken cool before sealing. Place it in the fridge. It will stay fresh for up to three days. To reheat, take the chicken out of the fridge. Place it in a baking dish. Cover it with foil to keep moisture in. Heat at 350°F (175°C) for about 20 minutes. You want the chicken to be hot throughout. You can also use a microwave, but it may dry out the chicken. To freeze, wrap each chicken breast in plastic wrap. Then place them in a freezer bag. Be sure to remove air to prevent freezer burn. This will keep your stuffed chicken good for up to three months. When you’re ready to eat, thaw it overnight in the fridge. Spinach feta stuffed chicken lasts about three to four days in the fridge. Make sure to store it in an airtight container. This keeps it fresh and safe to eat. If you want to enjoy it later, just reheat and serve. Yes, you can use frozen spinach. Just thaw it and drain the excess water before mixing. This helps avoid a soggy filling. Frozen spinach is a great option when fresh spinach is not available. It also cuts down on prep time. You can serve this dish with a side salad or roasted vegetables. Rice or quinoa also pairs well, adding a nice texture. For a tasty twist, serve it with a lemon garlic sauce. This enhances the flavors of the chicken. For the full recipe, click here. You learned how to make Spinach Feta Stuffed Chicken. We covered the key ingredients, nutritional facts, and options for substitutions. I shared clear steps for preparing, stuffing, and cooking the chicken. You also got tips for keeping it juicy and full of flavor. Variations let you try different cheeses and veggies. Lastly, I explained how to store and reheat leftovers. Remember, this dish is easy to adjust and makes any meal special. Enjoy your cooking adventure!

Spinach Feta Stuffed Chicken

Elevate your dinner game with this delicious Spinach Feta Stuffed Chicken recipe! Packed with vibrant flavors from fresh spinach, creamy feta, and zesty lemon, this dish is simple to make and perfect for any occasion. Just stuff the chicken, sear it to golden perfection, and bake for a mouthwatering meal everyone will love. Click to explore the full recipe and impress your family tonight!
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Ingredients
  

4 boneless, skinless chicken breasts

1 cup fresh spinach, chopped

1/2 cup feta cheese, crumbled

1/4 cup cream cheese, softened

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon salt

1/4 teaspoon black pepper

1 tablespoon olive oil

Zest of 1 lemon

Juice of 1 lemon

Optional: Fresh parsley for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, pepper, lemon zest, and half of the lemon juice. Mix until well incorporated.

      Using a sharp knife, carefully cut a pocket into each chicken breast, making sure not to cut all the way through.

        Stuff each pocket with the spinach and feta mixture, pressing it in gently. You can secure the openings with toothpicks if needed.

          Heat olive oil in a large oven-safe skillet over medium heat. Once hot, add the stuffed chicken breasts to the skillet. Sear each side for about 3-4 minutes, until golden brown.

            Drizzle the remaining lemon juice over the chicken, then transfer the skillet to the preheated oven. Bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

              Remove the skillet from the oven and let the chicken rest for a few minutes before serving.

                Garnish with freshly chopped parsley if desired.

                  Prep Time: 15 min | Total Time: 40 min | Servings: 4