Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 1.5 lbs / 680g)
  • 1 tsp sea salt
  • ½ tsp cracked black pepper
  • 1 tsp garlic powder
  • 1 tbsp olive oil
  • 2 cups fresh baby spinach, finely chopped
  • 4 oz low-fat cream cheese, softened
  • ¼ cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 tbsp fresh lemon juice
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Create the pocket. Using your knife, slice lengthwise into the thickest part of each chicken breast. Stop before you hit the other side to create a pocket. Note: Be gentle so you don't cut all the way through.
  2. Season the meat. Sprinkle the sea salt, cracked black pepper, and garlic powder generously inside and outside the breast.
  3. Mix the cheese. In a small bowl, stir together the softened cream cheese, crumbled feta, minced garlic, lemon juice, and chopped parsley.
  4. Add the greens. Fold in the finely chopped baby spinach until the mixture is thick and uniform.
  5. Stuff the chicken. Spoon about ⅓ cup of the filling into each pocket. Press the edges closed firmly to secure the cheese.
  6. Heat the pan. Pour olive oil into your oven safe skillet over medium high heat until it shimmers.
  7. Sear the meat. Place chicken in the pan. Cook 3-5 minutes per side until a mahogany colored crust forms.
  8. Bake the breasts. Move the skillet into the preheated oven at 375°F (190°C).
  9. Finish cooking. Bake for 12-15 minutes until the internal temperature reaches exactly 165°F (74°C).
  10. Rest the meat. Let the chicken sit for 5 minutes before slicing. Note: This keeps the juices from running out on the plate.