Get the Recipe: Juicy Spinach and Feta Stuffed Chicken
This Spinach and Feta Stuffed Chicken is a flavorful, protein-packed dish featuring a savory blend of two cheeses and fresh spinach!
Ingredients
Filling
- 3 ounces cream cheese, softened
- 2 tablespoons mayonnaise
- ½ cup shredded mozzarella cheese
- ¼ cup feta cheese
- 1 teaspoons minced garlic
- ¾ cup dry cooked spinach, liquid squeezed out
- ¼ cup finely chopped sun dried tomatoes
For the Chicken
- 4 small chicken breast
- 2 tablespoons olive oil
- 1 1/2 tablespoons Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- 1/4 teaspoon garlic salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 350 degrees F.
- Combine the cream cheese, mayonnaise, mozzarella, feta, garlic, and spinach (squeezed as dry as possible) and sun dried tomatoes.
- Butterfly the chicken so it opens like a book. Spread the cheese and spinach mixture on the bottom part of the chicken, fold the top of the chicken over the filling and secure with a toothpick.
- Combine the spices together to make a rub. Rub the outside of the chicken with the seasoning mixture.
- Heat an oven-safe skillet, such as a cast iron skillet, to medium heat and melt the oil in the skillet. Sear the chicken in the pan for 2-3 minutes on each side and place in the oven for 20 minutes at 350 degrees F, or until cooked through.
- Allow the chicken to rest for at least 5 minutes before cutting.
Notes
Net carbs per stuffed chicken breast: 3.5
Storage and Reheating
- To store this stuffed chicken, place it in a glass or plastic container with an airtight lid. Cover it and refrigerate for up to four days.
- To reheat, place it on a microwave-safe plate and warm in 30-second increments until your desired temperature is met.
- You can also warm it in the oven in a greased dish at 350 degrees for ten minutes.
Serving: 1 Stuffed Chicken Breast, Calories: 333kcal, Carbohydrates: 5.3g, Protein: 23.6g, Fat: 24g, Cholesterol: 10188mg, Sodium: 434mg, Fiber: 1.8g, Sugar: 2g
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