Mediterranean Stuffed Chicken Breast with Spinach and Feta with a side of Roasted Red Potatoes

Step 1: Prepare the Spinach and Feta Filling

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped red onion and cook until softened, about 5 minutes. Add the minced garlic and spinach and cook until the spinach is wilted, about 2-3 minutes. Remove from heat and stir in the crumbled feta cheese and chopped sun-dried tomatoes. Set aside.

• 1 tablespoon olive oil
• 1 medium red onion (chopped)
• 2 cloves garlic (minced)
• 5 ounces fresh spinach
• 4 ounces feta cheese (crumbled)
• 0.25 cup sun-dried tomatoes (oil-packed, drained and chopped)

Step 2: Prepare the Chicken Breasts

Preheat oven to 375°F (190°C). Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/2 inch. Season both sides of each chicken breast with salt, pepper, dried oregano, and dried basil.

• 4 boneless, skinless chicken breasts (about 6 ounces each)
• 0.25 teaspoon black pepper
• 0.5 teaspoon salt
• 1 teaspoon dried oregano
• 1 teaspoon dried basil

Step 3: Stuff the Chicken Breasts

Spoon an equal amount of the spinach and feta mixture onto one side of each chicken breast. Fold the other side of the chicken breast over the filling and secure with toothpicks.

• Spinach and Feta Filling (from Step 1)

Step 4: Sear the Chicken Breasts

Heat the remaining 1 tablespoon of olive oil in the same skillet over medium-high heat. Sear the stuffed chicken breasts for 2-3 minutes per side, until lightly browned.

• 1 tablespoon olive oil
• Stuffed chicken breasts (from Step 3)

Step 5: Bake the Chicken Breasts

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).

• Seared chicken breasts (from Step 4)

Step 6: Prepare the Roasted Red Potatoes

While the chicken is baking, prepare the roasted red potatoes. In a large bowl, toss the quartered red potatoes with paprika, garlic powder, salt, pepper, and remaining olive oil.

• 1.5 pounds red potatoes (quartered)
• 1 teaspoon paprika
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Step 7: Roast the Red Potatoes

Spread the potatoes in a single layer on a baking sheet. Place the baking sheet in the oven alongside the chicken breasts and roast for the last 20-25 minutes of the chicken's cooking time, or until the potatoes are tender and golden brown.

• Seasoned red potatoes (from Step 6)

Step 8: Serve

Remove the chicken breasts and potatoes from the oven. Remove toothpicks from chicken. Squeeze fresh lemon juice over the chicken and potatoes. Let the chicken rest for a few minutes before serving. Serve the stuffed chicken breasts alongside the roasted red potatoes.

• 1 lemon
• Baked chicken breasts (from Step 5)
• Roasted red potatoes (from Step 7)