Title: Spinach and Feta Stuffed Chicken Breasts
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach, chopped
1 cup crumbled feta cheese
1 tablespoon olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
1 lemon, zested and juiced
Fresh parsley for garnish (optional) 
Instructions:
1. Preheat the oven to 375 degrees Fahrenheit.
2. In a medium skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
3. Add chopped spinach to the skillet and cook until wilted, about 2-3 minutes. Remove from heat and let cool slightly.
4. In a mixing bowl, combine the cooked spinach, crumbled feta cheese, dried oregano, lemon zest, salt, and pepper. Stir until well mixed.
5. Place the chicken breasts on a cutting board. Using a sharp knife, create a pocket in each breast by cutting horizontally, being careful not to slice all the way through.
6. Stuff each chicken breast with the spinach and feta mixture, ensuring they are well filled.
7. Place the stuffed chicken breasts in a baking dish. Drizzle lemon juice over the top and season with additional salt and pepper if desired.
8. Cover the baking dish with aluminum foil and bake for 25 minutes.
9. Remove the foil and bake for an additional 5-10 minutes, or until the chicken is cooked through and reaches an internal temperature of 165 degrees Fahrenheit.
10. Remove from the oven and allow to rest for a few minutes before slicing. Garnish with fresh parsley if desired.
Serve the spinach and feta stuffed chicken breasts warm, accompanied by a side of roasted vegetables or a green salad for a complete, diabetic-friendly meal. Enjoy!
