Ingredients:

  • 4 large boneless skinless chicken breasts (approx. 8 oz each)
  • 1 tbsp extra virgin olive oil
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp salt
  • 0.5 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 0.25 cup feta cheese, crumbled
  • 1 cup fresh spinach, finely chopped
  • 0.25 cup sun-dried tomatoes, finely minced
  • 2 cloves garlic, minced
  • 0.5 tsp dried oregano
  • 0.5 cup low-sodium chicken broth
  • 1 tbsp fresh lemon juice
  • 1 tbsp cold butter

Instructions:

  1. Preheat oven. Set your oven to 400°F (200°C) and ensure the rack is in the middle position.
  2. Prep filling. Mix the 4 oz softened cream cheese, 0.25 cup feta, 1 cup chopped spinach, minced sun dried tomatoes, 2 cloves garlic, and 0.5 tsp oregano in a bowl.
  3. Slice pockets. Lay the chicken breasts flat and use a sharp knife to cut a horizontal slit along the side, being careful not to cut all the way through.
  4. Season meat. Rub the 1 tbsp olive oil over the outside of the chicken, then coat with the 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 0.5 tsp black pepper.
  5. Stuff breasts. Divide the filling evenly among the 4 breasts, tucking it deep into the pockets. Note: Use a toothpick to secure if they seem too full.
  6. Sear chicken. Heat a large oven safe skillet over medium high heat until the oil shimmers and barely smokes.
  7. Brown edges. Place chicken in the pan and sear for 3-4 minutes per side until golden brown and crispy.
  8. Oven finish. Transfer the skillet to the oven and bake for 10-15 minutes until the internal temperature hits 165°F.
  9. Make sauce. Remove chicken to a plate; add 0.5 cup broth and 1 tbsp lemon juice to the hot pan, scraping up bits.
  10. Swirl butter. Whisk in the 1 tbsp cold butter until the sauce is glossy and velvety, then pour over the chicken.