Ingredients:
4 large chicken breasts
1/2 cup feta cheese, crumbled
2 tablespoons cream cheese (softened, for easier mixing)
1/4 cup grated Parmesan cheese
2 cloves garlic, minced
1 tablespoon olive oil
Salt and pepper, to taste
1 teaspoon dried oregano or Italian seasoning
Optional: 1/4 teaspoon red pepper flakes for a bit of heat
Instructions:
Preheat the Oven:
Preheat your oven to 375°F (190°C).
Prepare the Chicken:
Using a sharp knife, cut a pocket into the side of each chicken breast, being careful not to cut all the way through.
Season the inside and outside of the chicken breasts with salt, pepper, and dried oregano.
Make the Filling:
In a mixing bowl, combine the chopped spinach, feta cheese, cream cheese, Parmesan cheese, minced garlic, and red pepper flakes (if using). Mix until well combined.
Stuff the Chicken:
Spoon the spinach and feta mixture into each chicken breast pocket. Use toothpicks to secure the opening if necessary.
Cook the Chicken:
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the stuffed chicken breasts for 2-3 minutes on each side, or until golden brown.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F or 74°C).
Serve:
Let the chicken rest for a few minutes after removing it from the oven. Remove any toothpicks before serving.
Serve hot, garnished with additional fresh spinach or herbs if desired.