Ingredients:

  • 4 boneless, skinless chicken breasts (about 6–8 oz each)
  • 5 oz fresh spinach (washed and thoroughly dried)
  • 4 oz crumbled Feta cheese
  • 2 oz softened Cream Cheese (full fat recommended)
  • 1 teaspoon Lemon zest
  • 1 large Garlic clove, minced finely
  • 1/2 teaspoon Dried Oregano
  • Salt, to taste
  • Black Pepper, freshly ground, to taste
  • 2 tablespoons Olive Oil
  • 1/4 cup Chicken or Vegetable Broth
  • 1 tablespoon Fresh Parsley, chopped (for garnish)

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish if not using an oven-safe skillet.
  2. Sauté the washed spinach in a dry pan over medium heat just until wilted (about 2 minutes). Squeeze very firmly to remove as much excess moisture as possible. Coarsely chop.
  3. Create the Stuffing: In a small bowl, combine the chopped wilted spinach, feta, softened cream cheese, lemon zest, minced garlic, and dried oregano. Season lightly with salt and pepper. Mix well until just combined.
  4. Butterfly the Chicken: Place one chicken breast flat on a cutting board. Holding a sharp knife parallel to the board, carefully slice horizontally into the thickest part of the breast, stopping about half an inch from the other edge. Open the breast like a book. Gently press down to even out the thickness.
  5. Stuff and Secure: Divide the filling mixture evenly among the four chicken breasts, spooning it into the pocket. Close the 'book' and secure the opening with 1–2 wooden toothpicks if necessary. Season the outside of the stuffed breasts generously with salt and pepper.
  6. Sear for Colour: Heat the olive oil in your oven-safe skillet over medium-high heat until shimmering. Carefully place the stuffed breasts presentation-side down. Sear undisturbed for 3–4 minutes until deeply golden brown. Flip them over.
  7. Deglaze & Bake: Add the broth to the bottom of the skillet (it will hiss). Transfer the entire skillet (or move the chicken to your prepared baking dish) into the preheated oven.
  8. Finish Cooking: Bake for 20–25 minutes, or until the internal temperature in the thickest part of the chicken reaches 165°F (74°C).
  9. Rest and Serve: Remove from the oven, let rest uncovered for 5 minutes before serving whole. Garnish with fresh parsley.