Spinach and Feta Stuffed Chicken

Name: Spinach and Feta Stuffed Chicken
Cook time: 22 min
Yield: 4 servings
Ingredients: 120 g fresh spinach chopped; 2 cloves garlic cloves minced; 120 g feta cheese crumbled; 60 g cream cheese softened; 2 g lemon zest finely grated; 6 g fresh dill chopped; 2 g fine salt divided; 1 g black pepper divided; 0.5 g smoked paprika divided; 4 pieces boneless, skinless chicken breasts each about 170 g / 6 oz, butterflied and pounded to an even 1.25 cm / 1/2 in thickness; 7 g fine salt divided; 1 g black pepper divided; 0.5 g smoked paprika divided; 20 ml olive oil divided; 10 ml olive oil divided; 30 ml water for deglazing; 15 ml lemon juice freshly squeezed; 4 g fresh parsley chopped, for garnish

Chicken breasts are butterflied, filled with a spinach-feta mixture, seared briefly for color, then baked until juicy and fully cooked. The pan juices are finished with lemon and served over the sliced chicken.

By Julienne

Cook time: 22 minutes

Servings: 4

Ingredients

120 g fresh spinach chopped
2 cloves garlic cloves minced
120 g feta cheese crumbled
60 g cream cheese softened
2 g lemon zest finely grated
6 g fresh dill chopped
2 g fine salt divided
1 g black pepper divided
0.5 g smoked paprika divided
4 pieces boneless, skinless chicken breasts each about 170 g / 6 oz, butterflied and pounded to an even 1.25 cm / 1/2 in thickness
7 g fine salt divided
1 g black pepper divided
0.5 g smoked paprika divided
20 ml olive oil divided
10 ml olive oil divided
30 ml water for deglazing
15 ml lemon juice freshly squeezed
4 g fresh parsley chopped, for garnish

Instructions

Heat the oven to 205°C / 400°F. If using a skillet smaller than 30 cm / 12 in, plan to transfer the chicken to a baking dish after searing. Oven fully preheated.
Mix the filling in a bowl: spinach, garlic, feta, cream cheese, lemon zest, dill, 2 g of the salt, 1 g of the black pepper, and 0.5 g of the smoked paprika. Set aside. Filling holds together and is evenly mixed.
Pat the chicken dry. Season both sides with the remaining 7 g salt, 1 g black pepper, and 0.5 g smoked paprika. Divide the filling into 4 portions and stuff each breast; secure with toothpicks if needed. Chicken is evenly seasoned and securely filled.
Heat 20 ml of the olive oil in the skillet over medium-high heat. Sear the stuffed chicken for 2 minutes per side, working in batches if necessary so the pan is not crowded. The exterior is lightly browned; the filling stays contained.
Add the remaining 10 ml olive oil and the water to the skillet. Transfer the skillet to the oven, or move the chicken to a baking dish and pour over the pan juices. Bake until the thickest part of the chicken reaches 74°C / 165°F, about 14 to 16 minutes. Juices run clear and the center of the chicken is no longer pink.
Rest the chicken on a board for 5 minutes. Stir the lemon juice into the hot pan juices, spoon them over the chicken, and garnish with parsley if using. Chicken is rested and slices cleanly; filling is hot and set.