Spinach and Feta Stuffed Chicken — The Pounded-Stuffed Sunday

The recipe Sunday was spinach and feta stuffed chicken, the same family of pound-stuff-roll-bread-bake technique I learned for chicken cordon bleu in March 2018. The filling is sauteed spinach, garlic, crumbled feta, an egg yolk to bind. Pounded chicken breast wrapped around the filling, secured with toothpicks, breaded, baked at 375 for twenty-five minutes.

The recipe is below. The trick is the toothpicks and the breading.

Spinach and Feta Stuffed Chicken

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 2 cups fresh baby spinach, roughly chopped
• 1/2 cup crumbled feta cheese
• 2 oz cream cheese, softened
• 2 cloves garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1 tablespoon olive oil
• 1 teaspoon paprika
• Toothpicks or kitchen twine, for securing

Instructions

1. Preheat the oven. Heat oven to 400°F. Line a baking sheet with foil or lightly grease a cast iron or oven-safe skillet.
2. Make the filling. In a small bowl, combine the chopped spinach, feta, softened cream cheese, garlic, oregano, red pepper flakes, 1/4 teaspoon salt, and a pinch of black pepper. Mix until well combined.
3. Prepare the chicken. Pat chicken breasts dry. Using a sharp knife, cut a deep horizontal pocket into the thickest side of each breast, being careful not to cut all the way through.
4. Stuff the chicken. Divide the spinach-feta filling evenly among the four pockets, pressing gently to pack it in. Secure each breast with 1–2 toothpicks to keep the filling from spilling out during cooking.
5. Season the outside. Rub the outside of each stuffed breast with olive oil, then sprinkle with paprika, the remaining 1/4 teaspoon salt, and remaining black pepper.
6. Sear for color. Heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2–3 minutes per side until golden brown. (Skip this step if you prefer to go straight to the oven — it just adds color and flavor.)
7. Bake until cooked through. Transfer skillet or move chicken to the prepared baking sheet. Bake for 20–25 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer.
8. Rest before serving. Let the chicken rest for 5 minutes before removing toothpicks and slicing. Serve with a simple salad, rice, or roasted vegetables.

Nutrition (per serving)

Calories: 310 | Protein: 42g | Fat: 13g | Carbs: 3g | Fiber: 1g | Sodium: 620mg