Spinach and Feta Stuffed Chicken Breasts

Print Recipe

Ingredients

• 5 ounces fresh spinach, chopped
• 1/2 cup (2 ounces) crumbled feta cheese
• 1 teaspoon fresh thyme, minced
• 2 teaspoons fresh lemon juice
• 2 garlic cloves, minced
• 1/4 cup chopped parsley
• 1/4 cup chopped scallions
• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 1/2 cup white wine (or low-sodium chicken broth)

Preparation

1. 1. Preheat oven to 350°.
2. 2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
3. 3. Combine spinach, cheese, thyme, lemon juice, parsley, scallions and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Tie with kitchen twine. Sprinkle chicken with salt and pepper.
4. 4. Heat oil in pan over medium-high heat. Add chicken; brown both sides of chicken. Add wine or broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.

If you’d like, you can make a pan sauce by adding 2 tbs. flour to the juice in pan after removing chicken. Stir flour in well and boil till thickened.