Greek Stuffed Chicken for 4 Servings

Instructions:

1. In a small bowl, combine the chopped spinach, crumbled feta, minced garlic, lemon juice, Greek yogurt, and parsley. Stir until the mixture is a cohesive paste.
2. Lay the chicken breasts flat. Use a sharp knife to slice a pocket into the thickest part of each breast, being careful not to cut all the way through.
3. Spoon roughly 2-3 tbsp of the filling into each pocket and secure the opening with 2-3 toothpicks.
4. Pat the outside of the chicken dry with paper towels, then rub with olive oil and season with oregano, salt, and pepper.
5. Heat an oven-safe skillet over medium-high heat. Once shimmering, sear the chicken for 3-5 minutes per side until a deep mahogany-brown crust forms.
6. Transfer the skillet directly into a preheated oven at 375°F (190°C) and bake for 10-15 minutes until the internal temperature reaches 165°F (74°C).
7. Remove from the oven and let the meat rest for 5 minutes before removing toothpicks and slicing.