Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 5 oz (140g) fresh baby spinach, finely chopped
  • 4 oz (115g) feta cheese, crumbled
  • 2 oz (55g) cream cheese, softened
  • 2 cloves garlic, minced
  • 1 tbsp lemon juice
  • 1/4 tsp dried oregano

Instructions:

  1. Sauté minced garlic in a dash of oil over medium heat until fragrant. Add chopped spinach and cook until wilted. Squeeze out all excess liquid using a paper towel or fine-mesh strainer. In a bowl, fold in the crumbled feta, softened cream cheese, lemon juice, and oregano until a thick paste forms.
  2. Lay the chicken breasts flat. Use a sharp knife to slice a horizontal pocket into the thickest part of the breast, ensuring not to cut all the way through. Stuff the spinach-feta mixture into the pocket and secure the opening with toothpicks or kitchen twine.
  3. Pat the chicken completely dry with paper towels. Season all sides with salt, pepper, garlic powder, and paprika. Heat olive oil in a skillet over medium-high heat and sear the chicken for 3–5 minutes per side until a mahogany-colored crust forms.
  4. Transfer the skillet to a preheated oven at 375°F (190°C) for 10–15 minutes, or place in an air fryer at 375°F (190°C) for 12–15 minutes. Remove when the internal temperature hits 160°F (71°C).
  5. Transfer the chicken to a plate and let it rest for 5–10 minutes to allow the internal temperature to reach 165°F (74°C) and juices to redistribute.