Spinach Feta Stuffed Chicken

# Needed ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts

02 - 1 tablespoon olive oil

03 - 1 teaspoon salt

04 - 1/2 teaspoon black pepper

→ Filling

05 - 2 cups fresh spinach, chopped

06 - 3/4 cup feta cheese, crumbled

07 - 2 tablespoons cream cheese, softened

08 - 2 cloves garlic, minced

09 - 1/4 cup sun-dried tomatoes, chopped

10 - 1 tablespoon fresh dill, chopped

11 - 1/2 teaspoon dried oregano

12 - Zest of 1/2 lemon

→ Finishing

13 - 1 tablespoon olive oil

14 - 1/2 teaspoon paprika

# How to make it:

01 - Preheat oven to 400°F. Lightly grease a baking dish with oil or cooking spray.

02 - Using a sharp knife, carefully cut a horizontal pocket into the thickest side of each chicken breast, being careful not to slice all the way through.

03 - Season the chicken breasts inside and out with salt and pepper.

04 - In a mixing bowl, combine spinach, feta cheese, cream cheese, garlic, sun-dried tomatoes, dill, oregano, and lemon zest. Mix until well combined.

05 - Stuff each chicken pocket with the spinach-feta mixture, pressing gently to seal. Secure with toothpicks if necessary.

06 - Brush the stuffed chicken breasts with olive oil and sprinkle with paprika.

07 - Place in the prepared baking dish and bake for 25 to 30 minutes, or until the internal temperature reaches 165°F and juices run clear.

08 - Remove toothpicks before serving. Let rest for 5 minutes, then slice or serve whole.

# Expert advice:

01 -

Your chicken stays incredibly moist because the filling keeps it from drying out, even if you accidentally overbake it by a few minutes.
It looks like you spent way more effort than you actually did, which is the best kind of cooking shortcut.
The Mediterranean flavors make your kitchen smell amazing, and your guests will think you're some kind of culinary genius.

02 -

The biggest mistake is overcooking the chicken trying to make sure the filling is hot enough, but since the filling is technically already cooked (it's all pre-cooked ingredients mixed together), you really only need the chicken to reach 165°F, which happens faster than you'd think.
If your chicken breasts are huge, butterflying them slightly or pounding them to a more uniform thickness makes a massive difference in even cooking and easier stuffing.

03 -