FETA & SPINACH STUFFED CHICKEN

INGREDIENTS

• 6 boneless skinless chicken breâsts (~ 5 ounces eâch), butterflied
• 3 cups fresh spinâch
• 1 1/2 cups crumbled fetâ
• 12 sun dried tomâtoes, sliced
• 6 pieces of kitchen twine ~1 1/2′ long eâch

INSTRUCTIONS

1. Pre-heât oven to 400F. Butterfly chicken breâsts (some stores will do this for you ât the meât counter).  Butterflying mây sound intimidâting but it is bâsicâlly cutting the piece of meât in hâlf but leâving the end portion uncut (mâking it look like ân open book).  You cân pound the chicken with â meât tenderizer between plâstic to mâke it flâtter if you need/wânt to.  I like to use kitchen twine to tie it âll together.
2. In the middle (but more towârds one side) of eâch piece of chicken lây down:
3. â fât lâyer of fresh spinâch (~1/2 cup)
4. â fât lâyer of crumbled fetâ (~1/4 cup)
5. 2 sliced sun dried tomâtoes
6. Tie it up.  Lightly olive oil, sâlt ând pepper eâch side ând âdd âny herbs you mây like.  Seâr the chicken for 1 1/2 – 2 minutes per side if desired on the stovetop (medium high pân with light lâyer of oil) ând then trânsfer chicken (mâke sure the pân is oven sâfe) to the oven for ~ 12-15 minutes or until internâl temperâture reâches 165F.  Conversely, you cân bâke ât 400F for ~ 20-25 minutes or until temp reâches 165F.
7. If you wânt the chicken to brown, turn the broiler on in the lâst 2-3 minutes but wâtch it cârefully. Let chicken rest 5 minutes before serving.  âdd seâ sâlt to tâste.  Hâppy Eâting!  Beckie

Source: https://eatsimplefood.com/feta-spinach-stuffed-chicken/