Spinach & Feta Stuffed Chicken Breast

By Dimitra's Dishes · 60 min

Ingredients

Instructions

1. Preheat the oven to 400°F (200°C).
2. Cut a pocket into each chicken breast. Drizzle with olive oil and balsamic glaze, then season all over and inside the pocket with salt, pepper, cumin, ground coriander and oregano. Place in a baking tray.
3. Cook the scallions in olive oil over medium-high heat for about 3 minutes until soft. Add the garlic and warm for about 30 seconds.
4. Add the spinach and cook for about 8 minutes, until wilted and most of the liquid has evaporated.
5. Mash the feta in a large bowl with a fork. Mix in the cream cheese or ricotta, then season with black pepper, the mint and the spinach mixture. Taste and adjust the seasoning.
6. Stuff each breast with about ½ cup of the filling.
7. For the marinara: cook the onion in olive oil over medium heat until soft and golden. Add the garlic and warm through. Add the remaining marinara ingredients and simmer for 10 minutes. Taste and adjust the seasoning.
8. Cook the chicken in an ovenproof pan over medium-high heat for 5 minutes. Flip the chicken and remove the pan from the heat.
9. If using the tomato sauce, pour in enough to come 1/3 to 1/2 of the way up the sides of the chicken.
10. Bake until the chicken reaches an internal temperature of 165°F (74°C). A thicker chicken takes about 18 minutes.
11. Rest for 5 minutes before serving.

Summarized from Dimitra's Dishes's video. Watch it for the details.

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