Main Dishesclosetcooking
Spinach and Feta Stuffed Chicken
It seems that the spinach and feta quesadillas that I made last week simply wet my appetite for my craving for the Greek spinach and feta flavour combo. Next up on my list of things
👥 4 Servings⏱️ Prep & Cook: 1h⏳ Prep: 15 min🔥 Cook: 45 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- pan
- baking dish
- oven
📝 Preparation Steps
1
Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.
feta2 tablespoonsricotta2 tablespoonsdill (chopped)1 tablespoonparsley (chopped)1 tablespoon
2
Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.
chicken breasts (1 pound) (butterflied and pounded thin)2feta2 tablespoons
3
Season the chicken with season with salt and pepper.
4
Heat the oil in a pan.
oil1 tablespoon
5
Add the chicken, brown on all sides, about ⏱️ 2-4 minutes per side.
6
Place the chicken in a baking dish and bake in a 350F/180C oven until it reaches 180F, about ⏱️ 30 minutes.
7
Melt the butter in the pan that you browned the chicken in.
butter1 tablespoon
8
Add the shallots and garlic and saute for a minute or two.
garlic (chopped)1 clove
9
Add the wine and deglaze the pan.
10
Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.
11
Remove from heat and mix in the heavy cream and herbs.
heavy cream1 tablespoon
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