Stuffed Chicken Breast Recipe

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  Chicken Breast, Boneless Skinless(907g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 1/4 teaspoons kosher salt (divided)
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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Spinach(142g)
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  Shallot
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  Sage, Fresh(3g)
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  Oregano, Dried(3g)
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  1/4 teaspoon ground black pepper
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  Nutmeg, Ground
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  Garlic(10g)
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  Cheese, Feta, Crumbled(160g)
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  Walnuts(30g)
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Unsalted Butter(30g)
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  Lemon

Instructions

1. 1Pat the chicken breasts dry with paper towels. Using a sharp chef's knife, carefully cut a horizontal pocket into the thickest part of each breast, cutting about 3/4 of the way through without cutting all the way through. Set aside.
2. 2Heat the olive oil in a large skillet over medium-low heat. Add the shallot and cook for 3–4 minutes, stirring occasionally, until softened and translucent but not browned.
3. 3Stir in the fresh sage, dried oregano, ground nutmeg, minced garlic, and a pinch of salt and pepper. Cook, stirring constantly, for 30 seconds to 1 minute until fragrant.
4. 4Add the fresh spinach in handfuls, stirring until each addition wilts completely, about 2–3 minutes total. Remove from heat and stir in the crumbled feta, walnuts, and grated Parmesan until evenly combined.
5. 5Divide the filling evenly among the chicken breasts, stuffing it into each pocket. Secure the openings with toothpicks inserted parallel to the counter (1–2 per breast).
6. 6Wipe out the skillet and return it to medium heat. Add the butter and let it melt, then carefully place the stuffed chicken breasts in the pan. Sear for 2–3 minutes on each side over medium heat until golden brown on both sides.
7. 7Reduce heat to medium-low, cover the skillet with a lid or foil, and cook for 12–15 minutes until the internal temperature reaches 165°F at the thickest part (check without cutting into the pocket). Let rest 5 minutes.
8. 8Divide the rested chicken evenly into 4 airtight containers while warm. Serve with fresh lemon squeezed over the top.