Ingredients:
4 (8-ounce) skinless, boneless chicken breasts
1 teaspoon oregano
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup chopped baby spinach
1/2 cup crumbled feta cheese
1/4 cup chopped roasted red peppers
1 tablespoon chopped basil
2 tablespoons chopped kalamata olives
2 garlic cloves, minced
2 tablespoons olive oil, divided
Instructions:
Preheat the oven to 400°F (200°C).
Pat the chicken breasts dry with a paper towel. Make a horizontal slit in the thickest section of each chicken breast to create a pocket, being careful not to cut all the way through.
Season the chicken breasts with oregano, paprika, salt, and black pepper, rubbing the seasoning into both sides.
In a small bowl, mix together the chopped spinach, crumbled feta cheese, roasted red peppers, basil, olives, garlic, and 1 tablespoon of olive oil. Stuff the mixture equally into the pockets of the chicken breasts and secure each pocket with toothpicks.
Heat the remaining tablespoon of olive oil in a large oven-safe skillet or cast iron skillet. Add the stuffed chicken breasts and sear them until golden brown, approximately 3 minutes per side.
Place the skillet, uncovered, in the preheated oven for 15-18 minutes, or until the chicken is thoroughly cooked.
Once cooked, remove the toothpicks before serving.
Storage: Store any leftovers in an airtight container. They may continue for three days at most.
Enjoy this flavorful and quick Mediterranean stuffed chicken!