Stuffed Chicken Breasts with Spinach, Feta, and Sun-Dried Tomatoes

Type: Dinner · Cook time: 60 minutes

Created by Frosted

Juicy chicken breasts filled with a savory mixture of spinach, feta cheese, and sun-dried tomatoes, baked to perfection and served with a side of garlic mashed potatoes.

Ingredients:

• 2 pieces Chicken breasts
• 2 cups Fresh spinach
• 1 cup Feta cheese
• 0.5 cup Sun-dried tomatoes
• 4 cloves Garlic
• 2 large Potatoes
• 2 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 0.25 cup Cream
• 2 tablespoons Butter

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a skillet, heat 1 tablespoon of olive oil over medium heat and sauté the fresh spinach until wilted, about 2-3 minutes. Remove from heat.
3. In a bowl, combine the sautéed spinach, crumbled feta cheese, and chopped sun-dried tomatoes. Mix well and season with salt and black pepper.
4. Take each chicken breast and make a pocket by slicing horizontally through the thickest part, being careful not to cut all the way through.
5. Stuff each chicken breast with the spinach mixture, securing with toothpicks if necessary.
6. Season the outside of the chicken breasts with salt and pepper, and heat the remaining olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes on each side until golden brown.
7. Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
8. While the chicken is baking, peel and chop the potatoes and boil them in salted water until tender, about 15-20 minutes.
9. Drain the potatoes and return them to the pot. Add butter, cream, and minced garlic, then mash until smooth. Season with salt to taste.
10. Once the chicken is done, remove from the oven and let it rest for a few minutes before serving with the garlic mashed potatoes.