Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 oz fresh spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup sun-dried tomatoes, chopped
- Salt and pepper to taste
- Toothpicks for securing
Instructions:
- Preheat the oven to 375°F (190°C).
- Prepare the filling: Heat olive oil in a skillet over medium heat. Sauté the onion and garlic until soft and fragrant.
- Add the spinach to the skillet and cook until wilted. Remove from heat and let it cool slightly.
- Combine the filling: In a bowl, mix the spinach mixture with feta cheese and sun-dried tomatoes. Season with salt and pepper.
- Prepare the chicken: Butterfly each chicken breast and pound them to an even thickness.
- Stuff and roll: Divide the spinach mixture among the chicken breasts, roll them tightly, and secure with toothpicks.
- Bake: Place the stuffed chicken in a baking dish, seam side down, and bake for 25-30 minutes, or until the chicken is fully cooked.
- Serve: Optionally, garnish with fresh herbs or additional sun-dried tomatoes. Enjoy!
- Calories per serving: 320 kcal
- Servings: 4