Feta and Spinach Stuffed Chicken Breasts

Ingredients

• 4 skinless , 8 ounce
• 2 teaspoons paprika
• 1 teaspoon kosher salt
• 1 teaspoon dried oregano
• 0.5 teaspoons garlic powder
• 0.5 teaspoons onion powder
• 0.5 teaspoons black pepper
• 2 tablespoons olive oil
• 1 package spinach , 10 ounce
• 2 ounces feta cheese
• 2 tablespoons freshly squeezed lemon juice
• 2 tablespoons green onions
• 1 tablespoon garlic
• 0.5 teaspoons dried dill

Instructions

1. 1

   Gather all ingredients.

2. 2

   Preheat the oven to 400 degrees F (200 degrees C). Pat chicken dry using paper towels. Cut a horizontal slit in the thickest part of each chicken breast to create a pocket, making sure not to cut all the way through.

3. 3

   Stir together paprika, salt, oregano, garlic powder, onion powder, pepper, and 1 tablespoon olive oil in a small bowl until combined. Rub chicken with paprika mixture until evenly coated.

4. 4

   Stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. Stuff each pocket with 1/4 cup of the spinach mixture. Close pockets with wooden picks.

5. 5

   Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium. Add chicken, and cook until spices toast and darken, 3 to 4 minutes per side.

6. 6

   Transfer skillet to preheated oven, and cook until an instant-read thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), about 15 minutes. Remove and discard wooden picks.