One-Skillet Low-FODMAP Spinach, Sun-Dried Tomato & Feta Stuffed Chicken Breasts; Gluten-free

Step 1

Preheat oven to 425 degrees F

Step 2

In a medium sized bowl, place the sun dried tomatoes, spinach, feta cheese, basil, LF breadcrumbs, oregano, scallion tips, parmesan cheese, salt and 2 teaspoons infused olive oil, and stir well to combine

Step 3

Take out your chicken breasts, and using a sharp knife, carefully slice a ‘pocket’ into the sides of each chicken breast

Step 4

You can’t want to cut all the way in half, just enough to create a space for the spinach/feta mixture

Step 5

I like to wear my ‘knife-safe’ gloves, to reduce the chance of cutting myself

Step 6

Once they are all split with a nice pocket, place 1/4 of the spinach mixture into each chicken breast (about 3/4 cup each)

Step 7

You can use a medium cookie scoop to help with this part

Step 8

Secure the breast with toothpicks

Step 9

Season both sides of each chicken breast with the salt and paprika

Step 10

Heat a large, oven-safe skillet over medium heat (I use my cast-iron skillet)

Step 11

Add the remaining garlic infused oil to the skillet, and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned

Step 12

You want to leave them for about 2 minutes per side without turning to get them nicely colored

Step 13

Once all the breasts are browned, transfer skillet to your preheated oven

Step 14

Bake 12 to 15 minutes, until chicken reaches 165 degrees F internal temperature

Step 15

Remove from oven, remove toothpicks and serve immediately