SPINACH TOMATO 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)

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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

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

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