Ingredients:

  • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
  • 2 tablespoons olive oil (30 ml)
  • 1 teaspoon dried oregano (5 ml)
  • 1/2 teaspoon garlic powder (2.5 ml)
  • Salt and freshly ground black pepper to taste
  • 1 tablespoon olive oil (15 ml)
  • 1 cup fresh spinach, roughly chopped (30g)
  • 1/2 cup sun-dried tomatoes, oil-packed, drained and chopped (75g)
  • 1/2 cup Kalamata olives, pitted and chopped (75g)
  • 1/2 cup crumbled feta cheese (about 2 oz / 60g)
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley (5g)
  • 1/4 cup breadcrumbs (25g)
  • Pinch of red pepper flakes (optional)

Instructions:

  1. Butterfly the chicken breasts. Season with olive oil, oregano, garlic powder, salt, and pepper.
  2. Sauté spinach and garlic in olive oil in the skillet. Cook until spinach is wilted.
  3. In a bowl, combine the sautéed spinach mixture, sun-dried tomatoes, olives, feta cheese, parsley, breadcrumbs, and red pepper flakes (if using).
  4. Divide the filling evenly among the chicken breasts. Fold the other half of the chicken over the filling to enclose it. Secure with toothpicks if needed.
  5. Sear the stuffed chicken breasts in the same skillet over medium-high heat for 2-3 minutes per side, until lightly browned.
  6. Bake at 375°F (190°C) for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
  7. Remove from the oven and let the chicken rest for 5 minutes before serving. Remove toothpicks (if used).