SPINACH FETA STUFFED CHICKEN RECIPES

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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

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 & FETA STUFFED CHICKEN BREASTS RECIPE - FOOD.COM



Spinach & Feta Stuffed Chicken Breasts Recipe - Food.com image

Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.

Total Time 35 minutes

Prep Time 15 minutes

Cook Time 20 minutes

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

3 cups lightly packed spinach (approx 4 oz)
1 garlic clove, minced
1 teaspoon olive oil
4 boneless skinless chicken breast halves (about 1.25 pounds)
1/4 cup crumbled feta cheese
1 teaspoon lemon pepper
1/2 teaspoon oregano
chopped parsley (optional)
addtional feta (optional)

Steps:

  • Preheat oven to 400°F
  • In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
  • Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
  • Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
  • Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

Nutrition Facts : Calories 175.6, FatContent 6.3, SaturatedFatContent 2.2, CholesterolContent 83.9, SodiumContent 259.4, CarbohydrateContent 1.5, FiberContent 0.5, SugarContent 0.5, ProteinContent 27.1

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