Greek Stuffed Chicken Breasts

Ingredients

• 1 lemon
• 4 tablespoons extra-virgin olive oil , divided
• 0.33 cups finely chopped onion
• 1 clove garlic , minced
• 0.33 cups chopped cooked spinach
• 0.33 cups crumbled feta cheese
• 3 tablespoons finely chopped Kalamata olives
• salt and ground black pepper , to taste
• 2 boneless , skinless chicken breasts
• toothpicks
• 2 teaspoons all-purpose flour , or as needed

Instructions

1. 1

   Zest lemon; remove pith with a sharp knife. Slice flesh horizontally; reserve lemon slices.

2. 2

   Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion; cook until translucent, 3 to 5 minutes. Add lemon zest and garlic; cook until fragrant, about 1 minute.

3. 3

   Add spinach to skillet; cook and stir until heated through, about 3 minutes. Transfer spinach-onion mixture to a bowl. Wipe skillet clean; set aside. Stir feta cheese and olives into spinach-onion mixture; season with salt and black pepper.

4. 4

   Preheat the oven to 350 degrees F (175 degrees C).

5. 5

   Lay 1 chicken breast flat onto your work surface. Cut a 2-inch slit, lengthwise, along edge of thick side of chicken breast using the tip of a sharp boning or paring knife to create a pocket, being careful not to cut through the bottom or opposite edge. Season pocket with salt and black pepper. Repeat with remaining chicken breast.

6. 6

   Stuff each pocket with ½ spinach-feta mixture; close slits with toothpicks. Dust chicken lightly with flour, salt, and black pepper.

7. 7

   Heat remaining 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Add chicken, rib sides facing up; cook until browned, 3 to 5 minutes. Flip chicken, rib-sides down; place lemon slices on top and cook until browned, 3 to 5 minutes more.

8. 8

   Bake in the preheated oven until an instant-read thermometer inserted into centers registers 165 degrees F (74 degrees C), about 35 minutes.