Ingredients:

  • 1 lb (450g) boneless skinless chicken breasts
  • 1 tsp (5g) kosher salt
  • ½ tsp (3g) cracked black pepper
  • 1 tbsp (15ml) olive oil
  • 2 cups (60g) fresh baby spinach, chopped
  • 2 oz (56g) feta cheese, crumbled
  • 1 clove (5g) garlic, minced
  • 1 tbsp (15g) cream cheese, softened
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) lemon juice
  • 2 tbsp (30ml) chicken broth
  • 1 tsp (2g) fresh parsley, chopped

Instructions:

  1. Place chicken breasts between two sheets of plastic wrap. Use a meat mallet to pound the thickest part of the breast until it is an even ¾ inch (2cm) thickness. Season both sides with salt and pepper.
  2. In a small bowl, combine chopped spinach, crumbled feta, minced garlic, and cream cheese. Mix until a thick paste forms.
  3. Mound 2 tablespoons (30g) of filling onto the center of each breast and fold the edges over, securing with 2-3 toothpicks.
  4. Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3-5 minutes per side until a mahogany-colored crust forms.
  5. Transfer the skillet to a preheated 400°F (200°C) oven and bake for 8-12 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest on a plate for 5 minutes.
  6. Place the skillet back on the burner over medium heat. Melt butter, then whisk in lemon juice and chicken broth, scraping the browned bits from the pan until the sauce is reduced by half. Garnish with parsley.