A delightful twist on stuffed chicken breasts, featuring a flavorful filling of spinach, sun-dried tomatoes, and creamy feta cheese.
Preheat your oven to 375°F (190°C).
Preheating ensures even cooking from the start.
Slice each chicken breast horizontally to create a pocket, being careful not to cut all the way through.
Use a sharp knife for precise cuts.
Season the chicken breasts with salt and pepper on both sides.
Seasoning enhances the flavor of the chicken.
Heat olive oil in a frying pan over medium heat. Add the onion and garlic, and sauté until softened.
Stir frequently to prevent burning.
Add the spinach, sun-dried tomatoes, and basil to the pan. Cook until the spinach wilts.
Cook just until the spinach is wilted to retain its vibrant color.
Transfer the mixture to a bowl and stir in the feta cheese. Adjust seasoning if needed.
Let the mixture cool slightly before stuffing the chicken.
Stuff each chicken breast with the filling and secure with toothpicks.
Avoid overstuffing to prevent the filling from spilling out.
Place the stuffed chicken breasts in a greased baking dish and bake for 25-30 minutes, or until fully cooked.
Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
Remove the toothpicks before serving. Serve hot and enjoy!
Garnish with fresh basil for a touch of elegance.
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