Spinach And Feta Stuffed Chicken Breasts Heat a large skillet over medium heat. add 1 tablespoon olive oil to pan. add onion; cook 8 minutes, stirring frequently. remove pan from heat; stir in dill, spinach and feta cheese. cool 10 minutes. cut a horizontal slit through the center of each chicken breast to form a pocket. stuff each pocket evenly with spinach mixture. Learn how to make pan seared chicken breasts with a cheesy spinach and red pepper filling in just 25 minutes. this easy and elegant recipe is gluten free, low carb, and perfect for a weeknight dinner.
Air Fryer Spinach And Feta Cheese Stuffed Chicken Breast вђ Air Fryer Instructions. preheat the oven to 400°f. pat the chicken dry with a paper towel. make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through. in a small bowl, combine the paprika, oregano, garlic powder, onion powder, salt and pepper. Make the filling: in a pan, sauté the fresh spinach in olive oil for about 2 3 minutes until it wilts. once wilted, remove from the heat and let it cool slightly. mix the spinach with the. Rub chicken with paprika mixture until evenly coated. stir together spinach, feta, lemon juice, scallions, garlic, and dill in a medium bowl until blended. stuff each pocket with 1 4 cup of the spinach mixture. close pockets with wooden picks. heat remaining 1 tablespoon oil in a large cast iron skillet over medium. Cut a slit into the side of the chicken breasts with a sharp knife and wiggle the knife to create a pocket. stuff with the spinach filling. rub the outside of the chicken breasts with olive oil and season with cajun seasoning*. place the chicken breasts on a baking sheet and bake for 25 30 minutes the thickest part of the chicken reaches 165°f.
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