Mediterranean Stuffed Chicken Breasts
You guys! These Mediterranean stuffed chicken breasts are amazing! I am seriously drooling looking at the picture because they were so yummy. I just made them last week and I think I need to make them again tomorrow.
I love stuffing anything – chicken breasts, pork chops, zucchini boats. It is just a great way to take something boring and make it sparkle a wee bit. (Sorry, I’ve been watching too much Outlander). The options are truly endless for what to stuff them with – gouda/bacon/breadcrumbs? (super good in pork chops), sautéd veggies/kale/parm?, olives/mushrooms/fontina? But I seriously love these Mediterranean flavors. I first made it for my husband who loves sun-dried tomatoes and spinach. And my love of feta knows no bounds. So it was pretty easy to combine them.
When I first split the breasts open, I tenderize them with a meat hammer (free therapy). This makes the meat so tender and wonderful. Then I fill it with the flavorful stuffing, and I use a few toothpicks to close it, trying to lay them sideways so it cooks evenly.
One you have done this, the rest is so simple. Just heat olive oil in a pan, and sear on each side, about 4 minutes a side. Then you pop it in your preheated oven at 425, and let it finish cooking. The result: 
Seriously, if you can crank your AC or find a day that is less then 90 degrees, put this on your meal plan for next week. You (and whoever else is at your dinner table) will thank me.
Happy Eating! xoxo Katie
Mediterranean Stuffed Chicken Breasts (printer version here):
Ingredients:
3 boneless skinless chicken breasts, sliced open and pounded thin
4 T. olive oil, divided
1 onion, diced
3 garlic cloves, diced
1 10 oz. package of spinach, thawed and squeezed of excess water
1 cup (about 14) sun dried tomatoes, diced
4 oz. feta cheese
Salt and pepper
Directions:
Preheat oven to 425.
Heat oil in pan on medium heat, then add onions with a pinch of salt. Saute for 3-5 min until soft, then add garlic. Cook for one minute, then add spinach and sun dried tomatoes, along with 1 t. Salt and ½ t. pepper. Cook together for about 5 minutes, stirring frequently, until tomatoes become soft and ingredients are well combined.
Lightly season chicken breasts with salt and pepper. Open up and spoon about ½ cup of spinach filling into each, then add about ¼ cup of feta. Close using 3-4 tooth picks.
Heat pan (lightly wiping out spinach mixture if using same pan) with remaining 2 T. olive oil on high heat. Place stuffed chicken breasts in when pan is hot, searing for about 4 minutes each side. Place in oven and cook for additional 6-8 minutes until cooked through.
