Stuffed Chicken Breasts with Spinach and Feta

Heat 1 teaspoon of olive oil in a skillet over medium heat and sauté the minced shallot for 2 minutes until softened and fragrant.

Add the thawed and drained frozen spinach to the skillet and cook for 3 minutes, stirring occasionally, until any excess moisture evaporates.

Remove the skillet from heat and stir in the crumbled feta cheese, bread crumbs, dried oregano, dried thyme, ground pepper, and salt to taste until well combined. Set the filling aside to cool slightly.

Pat the halved chicken breasts dry with paper towels, then place each on a cutting board and create a horizontal pocket by carefully slicing into the thickest part without cutting all the way through.

Divide the spinach-feta filling evenly among the four chicken breast halves, spooning the mixture into each pocket and gently packing it without overfilling.

Season the outside of each stuffed chicken breast with paprika to taste, salt, and ground pepper.

Heat the remaining 1 teaspoon of olive oil in a large oven-safe skillet over medium-high heat until shimmering.

Carefully place the stuffed chicken breasts in the hot skillet and cook for 4 minutes on the first side until golden brown, then flip and cook for another 4 minutes on the second side.

Pour the white wine and water around the chicken breasts (not directly over them) to create a pan sauce.

Transfer the skillet to a preheated 375°F oven and bake for 12-15 minutes until the chicken reaches an internal temperature of 165°F at the thickest part.

Remove the skillet from the oven and let the chicken rest in the pan for 2 minutes to allow juices to redistribute, then transfer to serving plates and drizzle with the pan sauce.