CHICKEN STUFFED WITH FETA CHEESE
A classic combination of tender chicken, creamy feta, and wilted spinach — simple enough for a weeknight, impressive enough for a dinner party.
⏲ Prep time ⏲ Cooking time Difficulty level Portions
10 min 50 min ★★☆☆☆ 4
Ingredients
✔︎ Boneless, skinless chicken breasts — 4 fillets or approximately 500g
✔︎ Feta cheese — 250g
✔︎ Fresh spinach — 200g
✔︎ Onion — 100g
✔︎ Olive oil — 75ml
✔︎ Salt — 7g
✔︎ Black pepper — 7g
Cooking instructions
⇨ Clean, wash, and drain the spinach.
⇨ Peel and dice the onion into small cubes.
⇨ Using a thin knife, make a deep lengthwise pocket in each chicken breast — starting from the thicker end and cutting toward the thinner end. Be careful not to cut all the way through.
⇨ Heat a pan over medium heat and add 20ml of olive oil. Sauté the onion for 2–3 minutes until softened. Add the spinach and cook for 5–7 minutes until wilted and any excess moisture has evaporated. Remove from heat and allow to cool for 15 minutes.
⇨ Crumble or grate the feta cheese over the cooled spinach mixture, season with black pepper, and mix well to combine.
⇨ Spoon the filling evenly into the pocket of each chicken breast. Season the outside with salt and pepper.
⇨ Heat a pan over medium-high heat and add the remaining olive oil. Sear the stuffed chicken breasts for 5 minutes on each side until golden brown.
⇨ Transfer to a preheated oven at 175°C and bake for 10–15 minutes depending on the thickness of the breasts, until fully cooked through.
Chef ’s Notes
For a spicy kick, add fresh chilli peppers to the oil before the onion and allow them to temper for a minute before continuing. This dish pairs beautifully with a white wine sauce and roasted potatoes with rosemary and thyme, or with a side of sautéed greens and cherry tomatoes.
