Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup fresh spinach leaves
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup feta cheese, crumbled
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Toothpicks or kitchen twine
Feel free to swap in goat cheese for the feta or add a sprinkle of fresh basil if you have it on hand. The beauty of cooking, as my grandmother taught me, is in its flexibility and adaptability.
Instructions
- Preheat your oven to 375°F (190°C). Line a baking dish with parchment paper for easy cleanup.
- Begin by butterflying the chicken breasts. Using a sharp knife, carefully slice each breast horizontally, stopping just before you cut all the way through. Open the breast like a book.
- In a small bowl, mix together the spinach, sun-dried tomatoes, and feta cheese. This filling is reminiscent of those vibrant, colorful meals from my childhood.
- Divide the filling among the chicken breasts, placing it on one side of each butterflied breast. Fold the other side over the filling and secure with toothpicks or kitchen twine.
- In a small bowl, combine garlic powder, paprika, salt, and pepper. Sprinkle this mixture over the stuffed chicken breasts.
- Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for about 3 minutes on each side, or until golden brown. Searing locks in those flavors, much like the way my abuela would sear her meats before simmering them in her famous salsas.
- Transfer the chicken to the prepared baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the juices run clear.
- Remove from the oven and let rest for 5 minutes before slicing. This resting period is crucial for keeping the chicken juicy and tender.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International