Spinach and Feta Stuffed Chicken

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

1 tablespoon olive oil

⅓ cup finely chopped onion (about ½ onion)

2 large cloves garlic, finely chopped, divided

1 box (10 oz.) frozen chopped spinach, thawed, excess liquid pressed out

½ cup crumbled feta cheese

¼ teaspoon ground pepper

⅛ teaspoon freshly grated nutmeg (or ground nutmeg)

2 tablespoons unsalted butter

1 cup panko breadcrumbs

1 teaspoon dried oregano

¼ teaspoon kosher salt

2 lbs. skinless boneless chicken breasts (3 to 4)

Directions

Prepare

Preheat the oven to 425ºF. Prepare a baking dish or pan by spraying lightly with cooking spray.

Make Filling

Heat olive oil in a small skillet over medium heat. Add onion and two-thirds of the garlic and cook until softened, 3 to 4 minutes. Transfer to a bowl to cool slightly, then add the spinach and feta; season with pepper and nutmeg.

Make Toppng

Add butter to skillet, heat until melted. Turn off the heat and add panko, remaining garlic, oregano, and salt; toss to combine.

Stuff Chicken

Split each chicken breast across, but not through, and open like a book (be careful, you can easily cut yourself doing this!). Stuff with the spinach and feta mixture, dividing the stuffing evenly, and letting the stuffing overflow at the edges. Fold the top half of the chicken back over the stuffing. Place each chicken breast in the baking dish, sides not touching, and top evenly with the breadcrumbs.

Bake until the juices run clear, or until internal temperature measures 165°F with an instant read thermometer, about 45-50 minutes.

Nutrition

• Calories: 479 kcal
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 9 g
• Trans Fat: 1 g
• Cholesterol: 177 mg
• Sodium: 782 mg
• Total Carbohydrate: 17 g
• Dietary Fiber: 3 g
• Total Sugars: 3 g
• Protein: 56 g