Ingredients:

  • 5 oz (140 g) Frozen Chopped Spinach, thawed and thoroughly squeezed dry
  • 4 oz (115 g) Cream Cheese (Full Fat), softened
  • 3 oz (85 g) Feta Cheese, crumbled
  • 2 cloves Garlic, minced finely
  • 1 Tbsp Fresh Dill, chopped finely
  • 1 Tbsp Fresh Parsley, chopped finely
  • ½ tsp Black Pepper, freshly ground
  • 4 large (approx. 6 oz each) Boneless, Skinless Chicken Breasts, trimmed
  • 2 Tbsp Olive Oil
  • 1 tsp Salt (Kosher or coarse sea salt)
  • ½ tsp Paprika (Sweet or Smoked)
  • ½ tsp Dried Oregano
  • 2 Tbsp Unsalted Butter, melted
  • ½ cup (60 g) Panko Breadcrumbs

Instructions:

  1. Preheat oven to 400°F (200°C). Lightly grease your roasting dish.
  2. Place the thawed spinach in a clean tea towel and squeeze out as much water as physically possible; this prevents a watery filling.
  3. In a medium bowl, combine the squeezed spinach, softened cream cheese, crumbled feta, minced garlic, dill, parsley, and pepper. Mix thoroughly until homogeneous.
  4. Chill the filling mixture in the fridge for 10 minutes while you prep the chicken.
  5. Pat the chicken breasts dry with paper towels. Rub each breast lightly with ½ Tbsp of olive oil.
  6. Using a sharp paring knife, slice horizontally into the thickest side of each breast, stopping about ½ inch (1 cm) from the edges, to create a deep pouch or pocket.
  7. Sprinkle a pinch of salt inside the pocket of each breast.
  8. Divide the chilled stuffing mixture evenly into four portions. Gently push the stuffing deep into the pocket of each breast.
  9. Secure the opening of the breast using one or two wooden toothpicks, or tie it snugly with butcher’s twine.
  10. Combine the remaining salt, paprika, and oregano in a small bowl. Sprinkle this mixture generously over the outside of the stuffed breasts.
  11. Melt the butter. Brush the top of each chicken breast with the melted butter. Press the Panko breadcrumbs onto the buttered surface, ensuring a thick, even crust.
  12. Place the stuffed breasts in the prepared roasting dish. Bake for 30 to 35 minutes.
  13. Check doneness using a meat thermometer: the chicken is safe to eat when it reaches 165°F (74°C) in the thickest part (avoiding the filling).
  14. Once cooked, remove the dish from the oven. Tent the chicken loosely with foil and let it rest for 5 minutes before serving. Remove any toothpicks or twine before plating.