Feta-Stuffed Chicken

Crack through the crispy breadcrumb crust of this feta-stuffed chicken and you hit a warm, tangy pocket of crumbled feta that melts into each tender bite. It is a simple technique with a big payoff, turning plain boneless chicken breasts into something you would happily order at a bistro.

Each breast is pounded thin, tucked around a spoonful of feta cheese, and baked at 400 degrees until the coating turns golden and crunchy. Underneath, a bed of fresh torn spinach and fragrant basil leaves gets drizzled with balsamic vinegar and olive oil, creating a bright, peppery salad that cuts right through the richness of the cheese.

From start to plate in about 40 minutes, this baked stuffed chicken breast recipe makes an impressive weeknight dinner without any fuss.

Pro Tips

• Pound the chicken evenly to ¼-inch thickness so it cooks at the same rate and folds neatly around the filling.
• Chill the stuffed breasts for 10 minutes before baking to help them hold their shape in the oven.
• Use good-quality feta; a block you crumble yourself has more moisture and creamier flavor than pre-crumbled.
• Dress the spinach salad just before serving so the leaves stay crisp and do not wilt under the vinegar.

Variations

• Sun-dried tomato and feta: Tuck a few chopped sun-dried tomatoes in with the feta for a sweet, concentrated tomato burst.
• Goat cheese swap: Replace feta with soft goat cheese and add a pinch of fresh thyme for an earthy, French-inspired twist.
• Panko crust: Use panko breadcrumbs instead of regular for an extra-shattering crunch on the outside.