Description
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Ingredients
- 2 skinless, boneless chicken breast halves
- salt and ground black pepper to taste
- 1 pinch garlic powder, or to taste
- 1 (10 ounce) package spinach, roughly chopped
- 1 tomato, seeded and diced
- ½ onion, diced
- ¼ cup crumbled feta cheese, or more to taste
- butcher’s twine
- 2 tablespoons olive oil
- 1 tablespoon lemon juice, or more to taste
- 2 cloves garlic, minced
- ½ teaspoon dried oregano
- ¼ teaspoon chopped fresh rosemary
- ¼ teaspoon dried thyme
- salt and ground black pepper to taste
Instructions
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle
- being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt
- pepper
- and garlic powder. Layer spinach
- tomato
- onion
- and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher’s twine.
- Mix olive oil
- lemon juice
- garlic
- oregano
- rosemary
- thyme
- salt
- and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned
- about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C)
- 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Prep Time: 30 mins
Cook Time: 50 mins
Total Time: 1 hr 25 mins
Servings: 2