Chicken Breasts Stuffed with Spinach, Feta and Sun-Dried Tomatoes

What you need

• 4 boneless skinless chicken breasts, about 200 g (7 oz) each
• 3 tbsp olive oil, divided
• 2 cloves garlic, minced
• 150 g (5 oz) baby spinach
• 60 g (2 oz) sun-dried tomatoes in oil, drained and chopped
• 100 g (3.5 oz) feta, crumbled
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper

Method

Restated from the original video

1. 1

   Heat the oven to 190 °C (375 °F).

2. 2

   Lay a chicken breast flat and cut a deep pocket into the thick side with a sharp knife, without cutting through the other edges. Repeat with the other breasts.

3. 3

   Heat 1 tbsp of the olive oil in a large ovenproof skillet over medium heat. Cook the garlic for 30 seconds.

4. 4

   Add the spinach and stir until wilted, about 2 min. Tip it into a bowl and let it cool for 5 min.

5. 5

   Squeeze out any liquid, then mix in the sun-dried tomatoes, feta, oregano and half of the pepper.

6. 6

   Stuff each pocket with the filling and close it with a toothpick.

7. 7

   Sprinkle salt and the remaining pepper over all sides of the stuffed breasts.

8. 8

   Wipe out the skillet and heat the remaining 2 tbsp olive oil over medium-high heat. Sear the chicken until golden, 3-4 min per side.

9. 9

   Move the skillet to the oven. Roast until the thickest part reaches 74 °C (165 °F), 12-15 min.

10. 10

    Rest for 5 min, remove the toothpicks and slice the chicken to serve.

Imported from scrummylane.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.