Ingredients:

  • 4 (6 oz / 170g) boneless, skinless chicken breasts
  • 2 tbsp (30ml) extra virgin olive oil
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tsp (5g) garlic powder
  • 2 cups (60g) fresh baby spinach, roughly chopped
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup (40g) sun-dried tomatoes, drained and minced
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) lemon juice
  • 1/4 tsp (1g) red pepper flakes

Instructions:

  1. Place the chicken breast flat on a cutting board. Using a knife, slice horizontally into the thickest part of the breast to create a pocket, being careful not to cut all the way through.
  2. Season the exterior and interior of the chicken breasts generously with salt, pepper, and garlic powder.
  3. In a small bowl, combine the chopped spinach, feta, minced sun-dried tomatoes, garlic, and lemon juice.
  4. Spoon the mixture into the chicken pocket, pressing it down firmly. Secure the opening with 2-3 toothpicks.
  5. Heat olive oil in a cast iron skillet over medium-high heat until shimmering. Sear the chicken for 3-5 minutes per side until a mahogany-colored crust forms.
  6. Transfer the skillet directly into a preheated oven at 400°F (200°C) for 10-15 minutes, or until the internal temperature reaches 160°F (71°C).
  7. Remove from oven and let the chicken rest for 5 minutes before serving to allow juices to redistribute.