Ingredients:

  • 4 oz Feta cheese, crumbled
  • 2 oz Shredded Parmesan cheese
  • 2 cups Fresh spinach, finely chopped
  • 1/4 cup Sun-dried tomatoes, drained and minced
  • 2 cloves Garlic, minced
  • 1 tbsp Olive oil
  • 1/4 tsp Dried oregano
  • 1/4 tsp Salt
  • 1/4 tsp Black pepper
  • 4 (6 oz) Boneless, skinless chicken breasts
  • 2 tbsp Olive oil
  • 1 tsp Paprika
  • 1 tsp Garlic powder
  • 1/2 tsp Salt
  • 1/2 tsp Black pepper
  • 1/4 cup Balsamic vinegar
  • 1 tbsp Honey

Instructions:

  1. Heat 1 tbsp olive oil in a pan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
  2. Stir in the chopped spinach and cook until wilted (about 2 minutes).
  3. Remove from heat and transfer to a mixing bowl. Fold in the crumbled feta, Parmesan, minced sun-dried tomatoes, oregano, salt, and pepper until a thick paste forms.
  4. Place a chicken breast flat on a cutting board and slice horizontally into the thickest part to create a pocket, without cutting all the way through.
  5. Spoon 2-3 tablespoons of the filling into the pocket and seal the edges, securing with 2-3 toothpicks if necessary.
  6. Pat the outside of the chicken dry with paper towels. Rub with olive oil and evenly coat with paprika, garlic powder, salt, and pepper.
  7. Preheat oven to 400°F (200°C).
  8. Heat a cast iron skillet over medium-high heat. Once oil shimmers, sear chicken for 3–5 minutes per side until a mahogany-colored crust forms.
  9. Transfer the skillet directly into the oven and bake for 10–15 minutes, or until internal temperature reaches 165°F (74°C).
  10. Optional: Simmer balsamic vinegar and honey in a small saucepan over medium heat for 5 minutes until reduced to a thick syrup.
  11. Let the chicken rest for 5 minutes before serving to lock in the juices.