Basil Feta Stuffed Chicken Breast Recipe

Ingredients for Basil Feta Stuffed Chicken Breast

• Feta Cheese
• Neufchatel Cheese
• Roma Tomato
• Fresh Basil
• Boneless Skinless Chicken Breasts
• 2 tablespoons olive oil
• Low Sodium Chicken Broth
• Fresh Spinach
• 1/2 teaspoon paprika (plus 1/4 teaspoon extra)
• Salt & Fresh Ground Pepper
• Toothpicks

How to Make Basil Feta Stuffed Chicken Breast

1. Preheat oven to 375°F (190°C).
2. In a medium bowl, combine 4 ounces crumbled feta cheese, 2 ounces cream cheese (softened), 1/2 cup chopped cherry or grape tomatoes, and 1/4 cup chopped fresh basil. Season generously with salt, pepper, and 1/2 teaspoon paprika.
3. Butterfly the chicken breasts: Using a sharp knife, cut a horizontal slit almost all the way through each breast, creating a pocket. Ensure chicken breasts are of even thickness.
4. Spread the feta mixture evenly over the rough side of each chicken breast. Roll up the breasts tightly and secure with toothpicks.
5. Drizzle chicken breasts with 1 tablespoon olive oil and season with salt, pepper, and 1/4 teaspoon paprika.
6. Heat the remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high heat. Sear the chicken breasts until golden brown on all sides (about 3-4 minutes per side).
7. Pour 1 cup of chicken broth into the skillet. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and the juices run clear (internal temperature should reach 165°F/74°C).
8. While the chicken bakes, prepare the spinach: In a separate saucepan, bring 1 cup chicken broth to a boil. Add 5 ounces fresh spinach and cook until wilted (about 2-3 minutes).
9. Remove the chicken from the oven and let it rest for 5 minutes before removing toothpicks.
10. To serve, divide the spinach among four plates. Top with the chicken breasts and a squeeze of fresh lemon juice.