Preheat oven to 375°F (190°C). Tip: Use an oven thermometer for accuracy.

In a bowl, mix strawberries, spinach, and feta (if using). Tip: Let the mixture sit for 5 minutes to soften the spinach.

Cut a pocket into each chicken breast, being careful not to cut through. Tip: Use a sharp knife for clean cuts.

Stuff each breast with the strawberry-spinach mixture and secure with toothpicks. Tip: Don’t overstuff—the filling will expand slightly.

Heat olive oil in an oven-safe skillet over medium-high heat. Sear chicken for 3 minutes per side. Tip: Searing locks in juices.

Transfer skillet to the oven and bake for 15–18 minutes, until chicken reaches 165°F (74°C). Tip: Use a meat thermometer for perfect doneness.

Let rest for 5 minutes before slicing. Serve warm. Tip: Resting ensures juicy chicken.