Meat and Poultry Chicken Chicken Breast Stuffed Chicken Feta and Spinach Stuffed Chicken Breasts 4.8 (4) 2 Reviews 2 Photos These feta and spinach stuffed chicken breasts are bright, lemony, cheesy, and moist. A quick spice rub on the chicken makes a savory backdrop for the briny feta and spinach filling. By Diana Moutsopoulos Diana Moutsopoulos Diana Moutsopoulos is a food writer, recipe developer, Greek cuisine expert, and an Editorial Director at Allrecipes. Allrecipes' editorial guidelines Published on July 4, 2024 Tested by Renu Dhar Tested by Renu Dhar Renu Dhar has over a decade of experience developing recipes, in more than 5 of which she has been fielding and answering the question, " what's for dinner?" and sharing her expertise and skills as a personal chef. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. 4 (8 ounce) skinless, boneless chicken breasts 2 teaspoons paprika 1 teaspoon kosher salt 1 teaspoon dried oregano 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon freshly ground black pepper 2 tablespoons olive oil 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry 2 ounces feta cheese in brine, crumbled 2 tablespoons freshly squeezed lemon juice 2 tablespoons finely chopped green onions 1 tablespoon minced garlic 1/2 teaspoon dried dill Directions Gather all ingredients. Dotdash Meredith Food Studios Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through. Dotdash Meredith Food Studios Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated. Dotdash Meredith Food Studios Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks. Dotdash Meredith Food Studios Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side. Dotdash Meredith Food Studios Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks. Dotdash Meredith Food Studios Recipe developed by Amanda Stanfield I Made It Print Nutrition Facts (per serving) 1971 Calories 73g Fat 20g Carbs 296g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Calories 1971 % Daily Value * Total Fat 73g 93% Saturated Fat 22g 108% Cholesterol 822mg 274% Sodium 2560mg 111% Total Carbohydrate 20g 7% Dietary Fiber 7g 24% Total Sugars 5g Protein 296g 592% Vitamin C 31mg 35% Calcium 688mg 53% Iron 17mg 96% Potassium 3301mg 70% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.