Get ready to transform your ordinary dinner into an extraordinary Mediterranean experience! This Imis Greek Feta Stuffed Chicken is not just a meal, it's a flavor explosion that will transport you straight to the sunny islands of Greece. Imagine tender chicken breasts oozing with creamy, tangy feta and vibrant spinach, creating a dish so irresistible that your family will be begging for seconds before the first bite is even finished.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup feta cheese, crumbled
- 1/2 cup spinach, chopped
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease with olive oil.
- Using a sharp knife, carefully create a pocket in each chicken breast by cutting horizontally through the thickest part, being careful not to cut all the way through. Season both sides of the chicken with salt and pepper.
- In a medium mixing bowl, combine crumbled feta cheese, chopped spinach, and minced garlic. Mix thoroughly until well incorporated.
- Stuff each chicken breast pocket generously with the feta and spinach mixture, ensuring the filling is evenly distributed and the pocket is sealed.
- Secure the chicken breasts with toothpicks if needed to prevent the filling from falling out during cooking.
- Brush the exterior of each stuffed chicken breast with olive oil to help achieve a golden, crispy exterior.
- Place the stuffed chicken breasts on the prepared baking sheet, ensuring they are not touching each other.
- Bake in the preheated oven for 25-30 minutes, or until the chicken is completely cooked through and reaches an internal temperature of 165°F (74°C).
- Remove from the oven and let the chicken rest for 5 minutes before removing toothpicks and serving.
- Optionally, garnish with fresh chopped parsley or additional crumbled feta cheese before serving.
Tips
- • Make sure to create an even pocket in the chicken breast to ensure uniform cooking and filling distribution. • Use a meat thermometer to guarantee the chicken reaches the safe internal temperature of 165°F (74°C). • For extra flavor, consider adding dried oregano or a pinch of red pepper flakes to the feta mixture. • Let the chicken rest for 5 minutes after cooking to allow juices to redistribute, ensuring maximum tenderness. • If the chicken browns too quickly, cover loosely with aluminum foil to prevent burning while completing the cooking process.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 3g
Protein: 38g
Fat: 18g
Saturated Fat: 8g
Cholesterol: 120mg
