Feta and Spinach Stuffed Chicken Breast

Preheat your oven to 400°F (200°C).

Pat the chicken breasts dry. Carefully butterfly each chicken breast by slicing horizontally almost all the way through, creating a pocket. Season the inside and outside with salt and pepper.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly, then squeeze out any excess water.

In a small bowl, combine the wilted spinach, crumbled feta cheese, and a pinch more salt and pepper. Mix well.

Divide the spinach and feta mixture evenly and stuff it into the pockets of the butterflied chicken breasts. Secure the openings with toothpicks if needed.

Heat the remaining 1 tablespoon of olive oil in an oven-safe skillet (cast iron works great) over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes per side, until golden brown.

Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove from the oven, let rest for 5 minutes, then remove toothpicks before serving.