SPINACH FETA CHICKEN RECIPES

Name: Spinach Tomato Feta Stuffed Chicken Breast
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 4 organic boneless (skinless chicken breasts, about 6 oz each); 3/4 tsp kosher salt; 3/4 tsp paprika; 1/2 tsp garlic powder; 1 cup baby spinach (chopped); 2/3 cup sundried tomatoes in oil (drained and chopped); 2/3 cups crumbled feta cheese; 1 medium shallot (chopped); 1 large garlic clove (minced); 1/4 cup chopped fresh basil; 2 tablespoons plain or gluten-free panko; 1 tablespoon chopped fresh oregano; 1 tablespoon grated Parmesan cheese; 1/4 teaspoon kosher salt; 1 tablespoon olive oil (divided)

SPINACH STUFFED CHICKEN BREASTS WITH TOMATO AND FETA ...

Spinach Stuffed Chicken Breasts with Tomato and Feta ... image

This Spinach Tomato Feta Stuffed Chicken Breast is filled with a flavorful spinach, sun dried tomato, and feta cheese mixture, seared in a skillet, and then baked to perfection.

Provided by Gina

Categories Dinner Lunch

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 15

Ingredients

4 organic boneless (skinless chicken breasts, about 6 oz each)
3/4 tsp kosher salt
3/4 tsp paprika
1/2 tsp garlic powder
1 cup baby spinach (chopped)
2/3 cup sundried tomatoes in oil (drained and chopped)
2/3 cups crumbled feta cheese
1 medium shallot (chopped)
1 large garlic clove (minced)
1/4 cup chopped fresh basil
2 tablespoons plain or gluten-free panko
1 tablespoon chopped fresh oregano
1 tablespoon grated Parmesan cheese
1/4 teaspoon kosher salt
1 tablespoon olive oil (divided)

Steps:

Preheat oven to 425 degrees F.
Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.
Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.
In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.
Mix well and set aside.
Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.
Heat a large, oven-safe or cast iron skillet over medium heat.
Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.
Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.
Remove from oven and tent with foil for 5 minutes before eating.
Remove toothpicks and eat right away.

Nutrition Facts : ServingSize 1 stuffed breast, Calories 407 kcal, CarbohydrateContent 7 g, ProteinContent 44.5 g, FatContent 22 g, SaturatedFatContent 6.5 g, CholesterolContent 148 mg, SodiumContent 830 mg, FiberContent 1.5 g, SugarContent 3.5 g

SPINACH AND FETA STUFFED CHICKEN BREASTS RECIPE | COOKI…

Spinach and Feta Stuffed Chicken Breasts Recipe | Cooki… image

Explore many Middle Eastern possibilities in this easy chicken dinner. We're combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. One chicken breast comes in at just over 300 calories. That leaves room for a side of whole-grain quinoa or farro. If you have leftover spinach, use it for a simple side salad. If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with a drizzle of olive oil and balsamic vinegar.

Provided by Ruth Cousineau

Total Time 36 minutes

Yield Serves 4 (serving size: 1 stuffed chicken breast half)

Number Of Ingredients 9

Ingredients

1 tablespoon olive oil
1 cup chopped yellow onion
2 tablespoons chopped fresh dill
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons olive oil

Steps:

Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.

Nutrition Facts : Calories 319, FatContent 13.5 g, SaturatedFatContent 4.5 g, SodiumContent 585 mg

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