Feta and Spinach Stuffed Chicken

Add 150g crumbled feta cheese, 60g cream cheese (softened), 2 tbsp chopped sun-dried tomatoes, 1 tsp dried oregano, and zest of 1 lemon to the spinach. Mix well.

Take 4 large chicken breasts (about 200g each). Using a sharp knife, cut a deep pocket horizontally into the thickest part of each breast, being careful not to cut through.

Season the inside and outside of each chicken breast generously with salt, freshly ground black pepper, 1 tsp garlic powder, and 1 tsp Italian herbs.

Stuff each chicken breast pocket with a quarter of the feta-spinach mixture, dividing evenly. Use toothpicks to secure the opening and prevent filling from escaping during cooking.

Heat 2 tbsp olive oil in an oven-safe skillet over medium-high heat. When hot, add chicken breasts and sear for 3-4 minutes per side until golden brown.

Transfer the skillet directly to the preheated oven. Bake for 20-25 minutes until chicken reaches an internal temperature of 74°C and juices run clear when pierced.

Remove from oven and let chicken rest in the pan for 5 minutes. This allows juices to redistribute throughout the meat for maximum tenderness.

While chicken rests, make a quick pan sauce: add 120ml chicken broth and 60ml heavy cream to the skillet drippings. Simmer for 2-3 minutes, scraping up browned bits.

Remove toothpicks from chicken. Slice each breast diagonally to reveal the colorful filling. Drizzle with pan sauce and garnish with fresh basil and lemon wedges.