2 Boneless, Skinless Chicken Breasts

2 Cups Fresh Spinach Leaves

1/2 Cup Crumbled Feta Cheese

1 Teaspoon Dried Oregano

1/2 Teaspoon Paprika

Salt To Taste

Black Pepper To Taste

1 Teaspoon Dried Basil

1/2 Teaspoon Garlic Powder

1/4 Teaspoon Red Pepper Flakes (Adjust To Taste)

Step: 1

Lay Each Chicken Breast Flat On A Cutting Board. Starting From The Thickest Side, Carefully Slice Horizontally Almost All The Way Through, Leaving The Sides Intact. Open The Chicken Breasts Like A Book.

Step: 2

Sprinkle Both Sides Of The Chicken Breasts With Salt, Black Pepper, Garlic Powder, Paprika, Dried Basil, And Dried Oregano.

Step: 3

In A Bowl, Combine The Fresh Spinach Leaves, Crumbled Feta Cheese, And Red Pepper Flakes. Toss To Mix Everything Evenly.

Step: 4

Divide The Spinach And Feta Mixture Evenly Between The Two Chicken Breasts, Placing It On One Side Of Each Breast. Close The Chicken Breasts, Pressing Gently To Seal In The Filling.

Step: 5

Heat Olive Oil In An Oven-safe Skillet Over Medium-high Heat. Once The Oil Is Hot, Add The Stuffed Chicken Breasts And Sear For 2-3 Minutes On Each Side Until They Develop A Golden Brown Crust.

Step: 6

Place The Skillet With The Chicken Breasts In The Preheated Oven And Bake For About 20-25 Minutes Or Until The Chicken Is Cooked Through And Reaches An Internal Temperature Of 165°f (74°c).

Step: 7

Remove The Chicken From The Oven And Let It Rest For A Few Minutes Before Slicing. This Allows The Juices To Redistribute And Keeps The Chicken Moist.

Step: 8

Serve The Stuffed Chicken Breasts With Your Favorite Side Dishes, Such As Roasted Vegetables Or A Salad.