Recipe: Spinach and Feta Stuffed Chicken Breast with Roasted Vegetables

Ingredients:

For the chicken:

• 2 large chicken breasts
• 1 cup fresh spinach, chopped
• 1/2 cup feta cheese, crumbled
• 2 cloves garlic, minced
• 1 tsp olive oil
• Salt and pepper to taste
• 1/2 tsp paprika

For the roasted vegetables:

• 1 zucchini, sliced
• 2 carrots, cut into sticks
• 1 red bell pepper, sliced
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1/2 tsp garlic powder
• Salt and pepper to taste

For the balsamic glaze:

• 1/4 cup balsamic vinegar
• 1 tbsp honey

Instructions:

1. Prepare the stuffing:

   • Heat olive oil in a pan over medium heat. Sauté garlic until fragrant.
   • Add spinach and cook until wilted. Remove from heat and mix with feta cheese.

2. Stuff the chicken:

   • Butterfly the chicken breasts and season with salt, pepper, and paprika.
   • Fill each chicken breast with the spinach-feta mixture and secure with toothpicks.

3. Cook the chicken:

   • Heat a skillet with olive oil over medium heat. Sear the chicken on both sides until golden brown.
   • Transfer to a preheated oven at 375°F (190°C) and bake for 20 minutes or until fully cooked.

4. Roast the vegetables:

   • Toss zucchini, carrots, and bell pepper with olive oil, thyme, garlic powder, salt, and pepper.
   • Spread on a baking sheet and roast at 375°F (190°C) for 25 minutes, stirring halfway.

5. Make the balsamic glaze:

   • In a small saucepan, combine balsamic vinegar and honey. Simmer until reduced by half.

6. Assemble and serve:

   • Plate the stuffed chicken alongside roasted vegetables. Drizzle with balsamic glaze and garnish with fresh parsley and a lemon wedge.

Enjoy your delicious homemade gourmet dish!