Ingredients :

4 large boneless skinless chicken breasts
2 cups fresh baby spinach, chopped
1/2 cup feta cheese, crumbled
1/4 cup sun-dried tomatoes, minced
2 cloves garlic, minced
1 tsp dried oregano
1/2 tsp smoked paprika
2 tbsp olive oil
1 tbsp unsalted butter
Kosher salt and black pepper to taste

Method :

1. Preheat oven to 375°F (190°C).
2. Sauté spinach and garlic in a small pan until wilted; squeeze out all excess moisture.
3. In a small bowl, combine wilted spinach, feta cheese, and sun-dried tomatoes.
4. Cut a deep pocket into the thickest side of each chicken breast without cutting all the way through.
5. Stuff each breast evenly with the spinach mixture and secure the opening with toothpicks.
6. Season the exterior of the chicken with salt, pepper, oregano, and smoked paprika.
7. Heat olive oil and butter in a heavy, oven-safe skillet over medium-high heat.
8. Sear chicken for 3-4 minutes per side until a golden crust forms.
9. Transfer the skillet to the oven and roast for 12-15 minutes until internal temperature reaches 165°F.
10. Rest chicken for 5 minutes before removing toothpicks and slicing.

Recipe Notes :

Pat the chicken dry with paper towels before seasoning to ensure a superior sear. Always rest the meat to allow juices to redistribute, ensuring a moist texture.