Mediterranean Stuffed Chicken Breast

Get ready to transform ordinary chicken breast into a Mediterranean masterpiece! This stuffed chicken bursts with vibrant flavors of feta, spinach, and fresh herbs that’ll transport your taste buds straight to the sunny Mediterranean coast.

What makes this dish truly special is the perfect balance of textures – crispy golden-brown exterior giving way to juicy chicken and a creamy, cheese-laden spinach filling. Plus, the colorful medley of sautéed vegetables creates a restaurant-worthy presentation right on your dinner table.

Ingredients

For the Spinach Filling:

• 2 tablespoons avocado oil
• ½ onion, finely chopped
• 10 oz fresh spinach
• 3 garlic cloves, finely chopped
• ½ cup crumbled feta
• ½ cup shredded parmesan
• 1 teaspoon cayenne
• ¼ cup Italian parsley, chopped
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

For the Chicken:

• 4 boneless skinless chicken breasts
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• ¼ teaspoon cayenne
• 2 sprigs fresh rosemary
• 6 sprigs fresh thyme
• ¼ cup Italian parsley
• 6 leaves basil
• 2 tablespoons avocado oil
• 2 tablespoons unsalted butter

For the Sautéed Vegetables:

• 1 eggplant, sliced ¼ inch
• 2 zucchinis, sliced ¼ inch
• 1 red onion, sliced ¼ inch
• ½ yellow bell pepper, sliced ¼ inch
• ½ red bell pepper, sliced ¼ inch
• 3 tablespoons oil
• 1 sprig fresh rosemary, chopped
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Extra virgin olive oil for garnish

Steps

1. Preheat oven to 425°F (218°C). Heat 2 tablespoons oil in a skillet over medium heat. Sauté onions for 2 minutes until translucent. Add spinach and garlic, cooking until spinach wilts completely (3-4 minutes). Drain thoroughly in a colander – excess moisture will make your filling runny. Mix with feta, parmesan, cayenne, parsley, salt, and pepper.
2. Create your herb blend by finely chopping rosemary, thyme, parsley, and basil together. Combine with salt, pepper, garlic powder, and cayenne. Season chicken thoroughly on both sides – don’t forget the edges!
3. Using a sharp knife, cut a pocket into the thickest side of each chicken breast. The opening should be about 3 inches wide but go deep into the breast without cutting through. Fill each pocket with 2 tablespoons of spinach mixture. Secure with toothpicks, placing them parallel to create a strong seal.
4. Heat 2 tablespoons each of oil and butter in a large skillet over medium heat. Once butter foams, add chicken and sear for 4 minutes on first side until golden brown, then 1 minute on second side. Transfer to a foil-lined baking sheet. Bake for 20 minutes or until internal temperature reaches 165°F (74°C).
5. For vegetables, salt eggplant slices and let rest on paper towels for 15 minutes to draw out moisture. Heat 3 tablespoons oil in a large skillet over medium heat. Add all vegetables, rosemary, salt, and pepper. Sauté for 6-7 minutes, stirring occasionally, until tender but still slightly crisp. Look for light caramelization on the edges.

Smart Swaps

• Use ricotta instead of feta for a milder flavor
• Substitute spinach with Swiss chard or kale
• Replace avocado oil with olive oil 1:1

Pro Tips

• Let chicken rest for 5-10 minutes before cutting to keep juices inside
• Pat chicken completely dry before seasoning for better crust
• Use an instant-read thermometer for perfect doneness
• Score eggplant before salting for better moisture removal