Ingredients
- 4 8- ounce skinless boneless chicken breasts
- 1 teaspoon oregano
- ½ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup baby spinach, chopped
- ½ cup crumbled feta cheese
- ¼ cup chopped roasted red peppers
- 1 tablespoon freshly chopped basil
- 2 tablespoons kalamata olives
- 2 garlic cloves, minced
- 2 tablespoons olive oil, divided
Directions
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- 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.
- Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken.
- In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket.
- Heat the remaining olive oil in a large oven-safe skillet or cast-iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side.
- Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes.
Servings: 4
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