Spinach and Feta Stuffed Chicken

• 4 large chicken breasts (boneless, skinless)
• 2 cups fresh spinach (roughly chopped)
• ½ cup feta cheese (crumbled)
• 2 oz cream cheese (softened)
• 3 cloves garlic (minced)
• ¼ tsp red pepper flakes
• 1 tsp dried oregano
• 2 tbsp olive oil
• salt and pepper salt and pepper
• toothpicks or kitchen twine toothpicks or kitchen twine (for sealing)

How to Make It

1. 1

   Preheat oven to 400°F. Sauté spinach and garlic in a splash of olive oil over medium heat until wilted, about 2 minutes. Let cool slightly, then squeeze out any excess liquid.

2. 2

   Mix cooked spinach with feta, cream cheese, red pepper flakes, and oregano until combined.

3. 3

   Cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through. Season inside and out with salt, pepper, and a pinch of oregano.

4. 4

   Stuff each breast with the spinach and feta filling. Secure the opening with toothpicks.

5. 5

   Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden. Transfer skillet to the oven and bake 18–22 minutes until cooked through (165°F internal temp). Remove toothpicks before serving.