Spanakopita Stuffed Chicken Breasts
A twist on the classic Greek dish, this recipe combines the flavors of spinach, feta, and sun-dried tomatoes with the convenience of stuffed chicken breasts.
Ingredients
- ●1/4 cup, minced chilli
- ●1/2 cup, crumbled feta cheese greek
- ●1 package, thawed and crumbled spanakopita
- ●2 cloves, minced garlicky
- ●1 tablespoon, lemon juice zesty
- ●4, boneless and skinless chicken breasts
Instructions
- 1
Preheat oven to 375°F (190°C).
- 2
In a medium bowl, mix together the crumbled feta cheese, spinach, sun-dried tomatoes, and minced garlic.
- 3
Season the chicken breasts with salt and pepper.
- 4
Place a chicken breast on a flat surface and make a horizontal incision to create a pocket.
- 5
Stuff each chicken breast with the spinach and feta mixture.
- 6
Close the incision and secure with toothpicks if needed.
- 7
Brush the tops of the chicken breasts with olive oil and season with salt and pepper.
- 8
Bake the chicken in the preheated oven for 25-30 minutes, or until cooked through.
- 9
Let the chicken rest for 5 minutes before slicing and serving.