This simple seared & baked feta, sun dried tomato, and spinach stuffed chicken breast recipe will "wow" your friends & family with taste, tang, and moisture.

It will easily become a favorite and it's also low carb, keto, and gluten free. You don't have to sear the chicken but taking the time do so will give it extra taste and texture.

Buy skin on chicken if you don't want to mess with butterflying or tying. You can stuff the ingredients underneath the skin.

I'm not a huge fan of chicken breast, but the feta & chicken stuffing moistens & flavors the chicken and takes it past your standard chicken breast recipe.

Use any leftovers you have: capers, olives, artichokes, parmesan. But remember that the more you put into it the harder it will be to tie up so put only as much in as you can physically close without getting too frustrated!

Make a pan sauce if you sear the chicken in a skillet. Remove the chicken and deglaze the pan with 3/4 - 1 cup white wine or chicken broth and reduce the sauce by half. Thicken it with a tab of butter after turning the heat off. Drizzle over the finished chicken breast.

You can also use frozen spinach but will need to defrost and wring out any excess moisture. Dairy Intolerant? Vegan Cheese also works.

Check out my video below showing how to butterfly, stuff, and tie up chicken breast. Tying up meat is a breeze once you know how to do it and get enough practice.

If this intimidates or frustrates you then stick toothpicks in to the edges instead to hold it together. You can also cook the spinach super fast if that makes stuffing it easier.

Serve this Stuffed Chicken Breast recipe with a complimentary side dish like:

Things In My Kitchen Meat Tenderizer - For poundin' the chicken thin.

Kitchen Twine - For wrappin' up the chicken breast See all the kitchen items I love & use regularly. This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases. This post contains Amazon affiliate links. As an Amazon Associate I earn from qualifying purchases.