• 4 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • Salt and pepper to taste
  • 2 cloves garlic, minced
  • 2 cups fresh spinach, chopped
  • 1/2 cup feta cheese, crumbled
  • 1/4 cup sun-dried tomatoes, chopped
  • Toothpicks


  1. Preheat the oven to 375°F (190°C).
  2. Cut a slit horizontally through the thickest part of each chicken breast, but not all the way through, creating a pocket.
  3. In a skillet over medium heat, add olive oil and minced garlic. Cook until fragrant, about 1 minute.
  4. Add chopped spinach and sauté until wilted, about 2 minutes.
  5. Remove from heat and stir in feta cheese and sun-dried tomatoes.
  6. Stuff each chicken breast with the spinach mixture, using toothpicks to secure the openings.
  7. Season the stuffed chicken breasts with salt and pepper.
  8. Heat a skillet over medium-high heat and add a tablespoon of olive oil.
  9. Sear the chicken breasts for about 2 minutes on each side, or until golden brown.
  10. Transfer the chicken breasts to a baking dish and bake in the oven for 20-25 minutes, or until the chicken is fully cooked.
  11. Serve hot and enjoy!

Note: Make sure to remove the toothpicks before serving.

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