Mediterranean Stuffed Chicken Breasts with Spinach, Feta, and Sun-Dried Tomatoes

Preheat your oven to 375°F (190°C). Prepare a baking dish by lightly greasing it with olive oil. In a skillet over medium heat, add 1 tablespoon of olive oil and sauté 2 cups of fresh spinach until wilted, about 2-3 minutes.

Remove the skillet from heat and let the spinach cool slightly. In a mixing bowl, combine the sautéed spinach, 1 cup of crumbled feta cheese, and 1/2 cup of chopped sun-dried tomatoes.

Mix well until all ingredients are evenly incorporated. Take 4 boneless, skinless chicken breasts and make a pocket in each by slicing them horizontally, being careful not to cut all the way through.

Stuff each chicken breast with the spinach, feta, and sun-dried tomato mixture, securing the openings with toothpicks if necessary.

Season the outside of the stuffed chicken breasts with salt, pepper, and 1 teaspoon of dried oregano.

Heat the remaining 1 tablespoon of olive oil in the skillet over medium-high heat. Sear the stuffed chicken breasts for 3-4 minutes on each side until golden brown.

Transfer the seared chicken breasts to the prepared baking dish. In a small bowl, whisk together the juice of 1 lemon, 2 tablespoons of olive oil, and 1 teaspoon of dried thyme.

Drizzle this mixture over the chicken breasts. Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).

Once done, remove the chicken from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley and serve with a side of quinoa or a fresh salad for a complete meal.