|1/2 cup quinoa||1 teaspoon kosher salt|
|1/2 cup thawed, drained frozen spinach||2 bone-in, skin-on chicken breasts|
|1/2 cup crumbled feta cheese||Canola or vegetable oil|
|1/2 teaspoon freshly ground black pepper|
Bring 3/4 cup of water to a boil. Rinse the quinoa in a fine mesh strainer and add to the boiling water. Reduce the heat to medium-low and simmer for 15 minutes or until the quinoa has absorbed all the water and is fluffy. Remove from the heat and transfer the quinoa to a bowl, setting aside until it is cool enough to handle.
Stir the quinoa, spinach, feta cheese, black pepper, and salt together.
Gently slip your hand between the meat and the skin of the chicken breast to form a pocket, then generously each pocket with half the quinoa filling. There should be about an inch-high mound of filling in each breast.
Preheat the oven to 375.
Heat about 2 tablespoons of canola oil in a large oven-safe skillet or sauté pan over medium-high heat until shimmering. Carefully add the stuffed chicken breasts, filled side down, to the pan and cook for 3-4 minutes to brown the skin.
Flip the breasts over and transfer the pan to the oven. Bake for approximately 40 minutes or until a thermometer inserted into the thickest part of the breast meat registers 170.
Rest the breasts for 5 minutes to redistribute the chicken’s tasty juices before slicing and serving.
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