Mediterranean Stuffed Chicken
| 4 | skinless boneless chicken breasts |
| 1 tsp | oregano |
| ½ tsp | paprika |
| ½ tsp | salt |
| ¼ tsp | black pepper |
| 1 cup | baby spinach chopped |
| ½ cup | crumbled feta cheese |
| ¼ cup | chopped roasted red peppers |
| 1 tbsp | chopped basil |
| 2 tbsp | kalamata olives |
| 2 cloves | garlic, minced |
| 2 tbsp | olive oil, divided |
| Preheat the oven to 180°C |
| Pat the chicken dry with a paper towel. Make a horizontal slit in the thickest part of the chicken breast to create a pocket, making sure not to cut all the way through. |
| Season the chicken breast with oregano, paprika, salt and pepper and use your hands to rub the seasoning on both sides of the chicken. |
| In a small bowl, combine the spinach, feta cheese, roasted red peppers, basil, olives, garlic and 1 tablespoon olive oil. Stuff the mixture evenly inside the chicken breast. Use a couple toothpicks to close each pocket. |
| Heat the remaining olive oil in a large oven-safe skillet or cast iron skillet, add the stuffed chicken and sear until golden brown, about 3 minutes per side. |
| Transfer the skillet to the oven uncovered and bake until cooked through, about 15-18 minutes. |