Feta, Spinach & Sun-Dried Tomato Stuffed Chicken

Because plain chicken is sad. Stuff it with spinach, feta, and sun-dried tomatoes and suddenly it’s giving main character energy. Juicy, cheesy, a little tangy…this one’s anything but boring.

Quick Tips

• Filling swap — goat cheese or mozzarella work if feta’s not your thing.

• Extra juicy — white wine instead of broth makes the sauce feel fancy.

• Pro move — secure with skewers if you’re out of toothpicks.

• Serve with — roasted potatoes or rice to soak up that buttery pan sauce.

Yield: 2

Author: Sippin Foodie

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Feta, Spinach & Sun-Dried Tomato Stuffed Chicken

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 2 chicken breasts, pounded thin
• 2 tbsp olive oil
• 5 oz fresh spinach
• ½ cup crumbled feta
• ¼ cup chopped sun-dried tomatoes (plus a splash of the oil they’re packed in)
• ½ tsp red pepper flakes (optional, but yes please)
• ½ tsp oregano
• ½ tsp paprika
• ½ tsp garlic powder
• Salt + pepper
• ¼ cup chicken broth or dry white wine
• 1 tbsp butter, melted
• Fresh thyme

Instructions

1. Preheat oven to 375.
2. Heat olive oil in a pan, add spinach, garlic powder, salt, and pepper, and cook until wilted. Let it cool, squeeze out extra water, then mix with feta, sun-dried tomatoes, a drizzle of tomato oil, red pepper flakes, and oregano.
3. Pound chicken until thin. Season both sides with salt, pepper, paprika, and garlic powder. Spread filling inside each breast, roll up, and secure with toothpicks.
4. Place chicken in a cast iron pan or casserole dish. Pour chicken broth around, scatter fresh thyme on top, and bake 25 minutes.
5. Remove from oven, drizzle melted butter over chicken, and broil 5 minutes on high until golden.
6. Let rest 5 minutes, slice, and serve.

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