Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz/170g each), pounded to ½ inch thickness
  • 1 tablespoon olive oil (15ml)
  • 1 teaspoon lemon juice (5ml)
  • ½ teaspoon garlic powder (2.5ml)
  • ¼ teaspoon paprika (1.25ml)
  • Salt and freshly ground black pepper to taste
  • 10 ounces fresh spinach (283g), washed and roughly chopped (or 10 oz frozen spinach, thawed and squeezed dry)
  • 4 ounces feta cheese (113g), crumbled
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley (30ml)
  • 1 large egg, lightly beaten
  • ¼ teaspoon red pepper flakes (optional, 1.25ml)
  • 1/4 cup breadcrumbs, plain(30g)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Butterfly each chicken breast by slicing horizontally through the center, being careful not to cut all the way through. Open like a book. Pound lightly to even thickness.
  3. In a small bowl, whisk together olive oil, lemon juice, garlic powder, paprika, salt, and pepper. Brush the mixture evenly over both sides of the chicken breasts.
  4. If using fresh spinach, sauté in a dry skillet over medium heat until wilted. Drain well. If using frozen, ensure it's thoroughly squeezed dry.
  5. In a medium bowl, combine the spinach, feta cheese, minced garlic, chopped parsley, egg, red pepper flakes (if using), breadcrumbs, salt, and pepper. Mix well to combine.
  6. Spoon the spinach and feta mixture evenly onto each chicken breast. Fold the chicken over the stuffing and secure with toothpicks if needed.
  7. Place the stuffed chicken breasts in a lightly greased baking dish. Bake for 25-30 minutes, or until the chicken is cooked through and an instant-read thermometer inserted into the thickest part registers 165°F (74°C).
  8. Let the chicken rest for 5 minutes before serving. Remove toothpicks if used.