Stuffed Chicken with Sun Dried Tomatoes, Feta and Spinach with Orzo

I love a good meal like this after a long day! It’s comforting and healthy. Stuffing chicken may seem difficult but it’s very simple and perfect for a weeknight or a gathering, Plus it looks really pretty when you put this whole skillet on the table and people can serve themselves!

Ingredients

• 2 skinless and boneless chicken breast
• 2 garlic cloves, minced
• 1 tbsp. olive oil
• 1/3 cup sun dried tomatoes
• 2 cups fresh spinach
• 1/4 cup feta
• juice of one lemon
• 1 1/2 cups orzo
• 1 tbsp. butter
• 2 tbsp. fresh parsley, rough chop
• 1 tsp. salt
• 1 tsp. black pepper

Directions

Preheat oven to 350 degrees F

Take the chicken and with a sharp knife butterfly the chicken lengthwise. Make a slit starting on the thinner side of the chicken, with your knife parrallel to the cutting board, cut through the chicken making sure not to cut all the way through. Flatten it out and set aside.

Heat the olive oil in a large skillet or saute pan over medium heat. Add in the sun dried tomatoes and garlic. Cook for just a minute or two then add in the spinach and 2 tbsp of water or chicken stock. Cook until the spinach just wilts and then add in the feta and mix all together until the feta melts.

In a separate sauce pan bring salted water to a slow boil. Cook the orzo for about 8-9 minutes just until al-dente.

While the orzo is cooking split the filling between the two chicken breast. Evenly spread it out and fold one side of the chicken back over to close the chicken breast. Use a tooth pick to thread through the flesh to seal up the edges. Season both sides with salt and pepper. Use the same pan from the filling to sear the chicken. Heat to medium high heat with a little olive oil. Sear the chicken on both sides, about 3-4 minutes on each side until a nice golden sear forms. Once golden on both sides finish cooking in the oven for about 6-7 minutes or until a thermometer reads 165 degrees.

Once the chicken is done cooking, remove from the pan and set aside to rest for a minute. Once the orzo is done strain the water and pour the orzo into the skillet and stir around scrapping up all those bits on the bottom of the pan, that’s where all the flavor is and the orzo will toast and soak up all the deliciousness! Sprinkle in the parsley and a tbsp of butter just to melt into the orzo. Squeeze 1/2 the lemon on top as well, and slice the other side of the lemon and decorate the orzo with the slices. Once rested, remove the toothpicks, slice the chicken and place back on the orzo. Serve the whole skillet right on the table and people can help themselves! Enjoy!!