Spinach and Feta Stuffed Chicken Breasts

2012-10-10 16.24.20

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.

 

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