Side Pannel
Feta & Spinach Stuffed Chicken Breast
Feta & Spinach Stuffed Chicken Breast
- Recipe Submitted by Panocha on 10/29/2014
Category: Dinner Party, Healthy Recipes, Chicken, Main Dish
Ingredients List
- 6 boneless skinless chicken breasts (~ 5 ounces each); butterflied
- 3 cups fresh spinach
- 1 1/2 cups crumbled feta
- 12 sun dried tomatoes; sliced
- 6 pieces of twine/string ~1 1/2”² long each
Directions
Pre-heat oven to 400F.
Butterfly chicken breasts (some stores will do this for you at the meat counter). Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book). You can pound the chicken between plastic to make it flatter if you need/want to. I like to use string to tie it all together. This is a good video but I would recommend just cutting off a big section of twine so that you don”™t contaminate your roll. Cut ~ 1 1/2”² for each piece of chicken until you get good at it. Tying up meat is a breeze once you know how to do it and get enough practice and then you can shorten the length of the twine.
In the middle (but more towards one side) of each piece of chicken lay down:
a fat layer of fresh spinach in each piece of chicken (~1/2 cup)
a fat layer of crumbled feta in each piece of chicken (~1/4 cup)
2 sliced sun dried tomatoes
Tie it up. Lightly olive oil, salt and pepper each side and add any herbs you may like. Sear the chicken if desired on the stovetop (medium high pan with light layer of oil) and then transfer chicken (make sure the pan is oven safe) to the oven for ~ 12-15 minutes or until internal temperature reaches 165F. Conversely, you can bake at 400F for ~ 20-25 minutes or until temp reaches 165F. If you want the chicken to brown, turn the broiler on in the last 2-3 minutes but watch it carefully. Let chicken rest 5 minutes before serving. Add sea salt to taste.
Happy Eating! Beckie ”“ Private Chef & Clean Food Advocate, Charleston SC - http://eatsimplefood.com/feta-spinach-stuffed-chicken/
Tips:
Buy skin on chicken if you don”™t want to mess with butterflying or tying. You can stuff the ingredients underneath the skin.
Make a pan sauce if you sear the chicken. Deglaze the pan with 3/4-1 cup white wine or chicken broth and reduce the sauce by 1/2
You can also use frozen spinach but will need to defrost and wring out any excess moisture.
Use any leftovers: capers, olives, artichokes, parmesan. Put only as much in as you can tie up!
Butterfly chicken breasts (some stores will do this for you at the meat counter). Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book). You can pound the chicken between plastic to make it flatter if you need/want to. I like to use string to tie it all together. This is a good video but I would recommend just cutting off a big section of twine so that you don”™t contaminate your roll. Cut ~ 1 1/2”² for each piece of chicken until you get good at it. Tying up meat is a breeze once you know how to do it and get enough practice and then you can shorten the length of the twine.
In the middle (but more towards one side) of each piece of chicken lay down:
a fat layer of fresh spinach in each piece of chicken (~1/2 cup)
a fat layer of crumbled feta in each piece of chicken (~1/4 cup)
2 sliced sun dried tomatoes
Tie it up. Lightly olive oil, salt and pepper each side and add any herbs you may like. Sear the chicken if desired on the stovetop (medium high pan with light layer of oil) and then transfer chicken (make sure the pan is oven safe) to the oven for ~ 12-15 minutes or until internal temperature reaches 165F. Conversely, you can bake at 400F for ~ 20-25 minutes or until temp reaches 165F. If you want the chicken to brown, turn the broiler on in the last 2-3 minutes but watch it carefully. Let chicken rest 5 minutes before serving. Add sea salt to taste.
Happy Eating! Beckie ”“ Private Chef & Clean Food Advocate, Charleston SC - http://eatsimplefood.com/feta-spinach-stuffed-chicken/
Tips:
Buy skin on chicken if you don”™t want to mess with butterflying or tying. You can stuff the ingredients underneath the skin.
Make a pan sauce if you sear the chicken. Deglaze the pan with 3/4-1 cup white wine or chicken broth and reduce the sauce by 1/2
You can also use frozen spinach but will need to defrost and wring out any excess moisture.
Use any leftovers: capers, olives, artichokes, parmesan. Put only as much in as you can tie up!
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