Spinach and Feta Stuffed Chicken Breast

Spinach and Feta Stuffed Chicken Breast, Step by Step

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1. Heat the oven to 200°C / 390°F (180°C / 355°F fan). Heat 1 tbsp of the oil in a large ovenproof frying pan over medium heat, add the spinach and garlic and cook for 2 minutes, until wilted. Tip into a sieve, press out as much water as you can and chop roughly.

   Mark done Start 2 min timer

2. Mix the spinach with the feta, lemon zest, lemon juice and half the oregano.

   Mark done

3. Cut a deep pocket into the thick side of each chicken breast, taking care not to cut through the other side. Fill each pocket with the spinach mixture and close it with a toothpick or two.

   Mark done

4. Rub the chicken with the remaining oil, the remaining oregano, the paprika and the pepper. Sear in the same pan over medium-high heat for 3 minutes on each side, until golden.

   Mark done Start 3 min timer

5. Transfer the pan to the oven and bake for 20 minutes, until the chicken is cooked through and the juices run clear. Rest for 5 minutes, remove the toothpicks and slice.

   Mark done Start 20 min timer

Small Things That Help

• Press the spinach dry in a sieve with the back of a spoon; wet filling is what turns the pocket into a puddle.
• If a breast is very thick, butterfly it open instead, spread the filling over and roll it up.
• Cut into the thickest part to check; the meat should be white all the way through with clear juices.

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Spinach and Feta Stuffed Chicken Breast

• A Greek salad
• Roasted cauliflower
• Steamed green beans

Leftovers and Storage

Keeps in the fridge for up to 3 days. Reheat in a covered dish in the oven until steaming hot.

Spinach and Feta Stuffed Chicken Breast FAQ: Common Questions

The Numbers per Serving

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.