Spinach and Feta Stuffed Chicken Breast

Ingredients

• 2 lbs boneless, skinless chicken breasts, trimmed of excess fat
• 8 oz crumbled feta cheese
• 1 cup fresh spinach leaves
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp paprika
• Salt and pepper, to taste
• 1 cup panko breadcrumbs
• 2 large eggs
• Freshly squeezed lemon juice, for serving

Method

1. 1Preheat grill to medium-high heat. Prepare a large plate or baking tray by lining it with parchment paper.
2. 2Season the chicken breasts with salt, pepper, thyme, and paprika. Set aside to marinate for 10-15 minutes.
3. 3In a food processor, blend the spinach, garlic, and feta cheese until well combined and slightly chunky.
4. 4Stuff each chicken breast with the spinach and feta mixture, dividing it evenly to ensure all breasts receive a generous helping.
5. 5In a shallow dish, beat the eggs until well mixed. In another dish, place the panko breadcrumbs.
6. 6Dip each stuffed chicken breast in the eggs, coating completely, then coat in breadcrumbs, pressing gently to adhere.
7. 7Grill the coated chicken breasts for 5-7 minutes per side, or until cooked through and the breadcrumbs are golden brown.
8. 8Transfer the chicken to a serving platter, squeeze a sliver of lemon juice over each breast, and serve immediately.

Nutrition per serving