Ingredients
4 boneless skinless chicken breasts (about 180g each)
1 cup marinated artichoke hearts (canned or jarred, drained)
2 cups fresh baby spinach (approx. 28g)
1/2 cup crumbled feta cheese
1/3 cup cream cheese
1/3 cup grated Parmesan cheese
1 lemon (for juice and zest)
3 cloves garlic (minced)
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
Instructions
Preheat oven to 375°F (190°C)
Place chicken breasts between plastic wrap and flatten to 1/2-inch thickness with a meat mallet
In a pan, sauté minced garlic in 1 tbsp olive oil over medium heat until fragrant
Add spinach and cook until wilted, about 2-3 minutes
Mix in artichoke hearts, half the zest from lemon, and half the juice
Add crumbled feta, cream cheese, and oregano. Stir until evenly combined and set aside
Season flattened chicken breasts with paprika, salt, and black pepper
Spoon spinach-artichoke mixture evenly into each breast and fold to enclose
Secure with toothpicks
In the same pan, heat remaining 1 tbsp olive oil and sear chicken breasts for 2-3 minutes per side
Transfer to oven and bake for 15 minutes
Top each breast with grated Parmesan and a squeeze of lemon juice
Broil on high for 1-2 minutes until golden and crispy
Notes
Use pre-wilted frozen spinach to save time but squeeze out excess moisture
For even cooking, ensure chicken breasts are similar in size before stuffing
Storage: Refrigerate leftovers for up to 3 days
Substitute mozzarella for feta if needed
Dairy-free option: Replace all cheeses with vegan alternatives
- Prep Time: 20
- Cook Time: 25
- Category: Mediterranean Table
- Method: Stovetop and oven
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 stuffed chicken breast
- Calories: 475
- Sugar: 0g
- Sodium: 1850mg
- Fat: 17g
- Saturated Fat: 10g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 140mg