Spanakopita-Style Stuffed Chicken

This impressive dinner takes the classic flavors of Greek spanakopita — spinach, feta, and dill — and stuffs them inside juicy chicken breasts for a showstopping meal. It looks far more complicated than it is and delivers every bit of the bold Mediterranean flavor you'd hope for. Serve with a simple Greek salad for a complete, memorable dinner.

Ingredients

• •4 large boneless, skinless chicken breasts
• •150g frozen spinach, thawed and squeezed dry
• •100g feta cheese, crumbled
• •2 cloves garlic, minced
• •2 tablespoons fresh dill, chopped
• •2 tablespoons olive oil
• •½ teaspoon nutmeg
• •Salt and black pepper to taste

Instructions

1. 1. Preheat your oven to 195°C (385°F). In a bowl, mix together the squeezed spinach, feta, garlic, dill, and nutmeg. Season with black pepper.
2. 2. Using a sharp knife, cut a deep pocket into the side of each chicken breast, being careful not to cut all the way through.
3. 3. Divide the spinach and feta filling evenly among the four pockets, stuffing it in firmly. Secure the opening with a toothpick if needed.
4. 4. Heat olive oil in an oven-safe skillet over medium-high heat. Season the stuffed chicken breasts with salt and pepper and sear for 3 minutes per side until golden.
5. 5. Transfer the skillet to the oven and bake for 18–22 minutes until the chicken is cooked through and the internal temperature reads 74°C (165°F).
6. 6. Remove from the oven, discard the toothpicks, and rest for 5 minutes before serving. Slice on a diagonal to reveal the filling.