Feta & Spinach Stuffed Chicken Breast

This simple seared & baked feta, sun dried tomato, and spinach stuffed chicken breast recipe will "wow" your friends & family with taste, tang, and moisture. It will easily become a favorite and it's also low carb, keto, and gluten free. You don't have to sear the chicken but taking the time do so will give it extra taste and texture. Buy skin on chicken if you don't want to mess with butterflying or tying. You can stuff the ingredients underneath the skin.

Use any leftovers you have: capers, olives, artichokes, parmesan. But remember that the more you put into it the harder it will be to tie up so put only as much in as you can physically close without getting too frustrated! You can also use frozen spinach but will need to defrost and wring out any excess moisture. Dairy Intolerant? Vegan Cheese also works. This recipe makes a great one-dish meal.

Ingredients:

• 6 boneless skinless chicken breasts (~ 5 ounces each), butterflied
• 3 cups fresh spinach
• 1 ½ cups crumbled feta
• 12 sun dried tomatoes, sliced
• 6 pieces of kitchen twine ~1 ½' long each