Ingredients

• 4 boneless, skinless chicken breasts (about 6 oz each)

• 1 teaspoon kosher salt

• 1/2 teaspoon black pepper

• 1 teaspoon paprika

• 1 teaspoon dried oregano

• 1 teaspoon garlic powder

• 2 tablespoons olive oil

• 5 ounces fresh spinach (or 5 ounces frozen, thawed and well-squeezed dry)

• 2 cloves garlic, minced

• 1/2 cup crumbled feta

• 1/4 cup ricotta or cream cheese (for creaminess)

• 2 tablespoons chopped scallions or shallot (optional)

• 1/2 teaspoon dried dill or 1 tablespoon fresh, chopped (optional)

• Toothpicks for securing

Instructions

1. Prep chicken

• Preheat oven to 400°F (200°C). Pat chicken dry. Using a sharp knife, cut a horizontal slit in the thickest side of each breast to make a pocket without cutting through. Season all over with salt, pepper, paprika, oregano, and garlic powder.

2. Make filling

• Heat 1 tablespoon olive oil in a skillet over medium. Add spinach and cook until wilted (if using fresh), 1–2 minutes. Stir in garlic for 30 seconds. Transfer to a bowl and cool slightly. Mix in feta, ricotta or cream cheese, and scallions/shallot and dill if using. Taste and adjust salt.

3. Stuff and sear

• Spoon filling into each pocket. Secure openings with 2–3 toothpicks. Heat remaining 1 tablespoon olive oil in an oven-safe skillet over medium-high. Sear stuffed breasts 3–4 minutes per side until golden.

4. Bake

• Transfer skillet to oven and bake 12–18 minutes until internal temperature reaches 165°F (74°C). Rest 5 minutes. Remove toothpicks, slice, and serve.