Description
A delicious weeknight dinner featuring chicken breasts stuffed with a creamy feta and spinach mixture, coated in a crispy panko crust, and served alongside lemony orzo.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 cup crumbled feta cheese
- 1 cup chopped fresh spinach
- 2 cloves garlic, minced
- 1/4 cup Greek yogurt
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- 2 tablespoons olive oil
- 1 cup orzo pasta
- 2 cups chicken broth
- 1 lemon, zest and juice
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). In a bowl, mix feta, spinach, garlic, Greek yogurt, oregano, salt, and pepper.
- Cut a pocket into each chicken breast and stuff with the feta mixture. Secure with toothpicks if needed.
- Set up three shallow dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs. Season each with salt and pepper.
- Dredge each chicken breast in flour, then dip in egg, then coat with panko. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden brown on both sides, about 3-4 minutes per side. Transfer to a baking sheet and bake for 15-20 minutes until cooked through.
- While chicken bakes, cook orzo: in a saucepan, bring chicken broth to a boil. Add orzo, reduce heat, and simmer until tender, about 10 minutes. Stir in lemon zest, lemon juice, and parsley. Season with salt and pepper.
- Serve chicken sliced over a bed of orzo.
Notes
You can customize the seasonings to taste.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Method: Main
- Cuisine: American