Folks comin’ over for supper, but you don’t want to spend all night cookin’ some meat and veggies, plus boring potatoes? Here’s an easy all-in-one dish for your hungry guests. Just serve up these here Boneless Chicken Breasts Stuffed With Spinach & Feta with some crusty bread and a chilled glass of Pinot Grigio, and you’re done! Easy-Peasy!
Boneless Chicken Breast Stuffed With Spinach & Feta
Recipe by: Bobbi Jo Lathan
Recipe type: Entree
Cuisine: Southern
PREP TIME
15 mins
COOK TIME
30 mins
TOTAL TIME
45 mins
INGREDIENTS
4 Boneless Chicken Breasts (Pounded To ¼ Inch Thickness)
1 Bunch Fresh Spinach-2 Cups (Washed & Finely Chopped)
4 Cloves Garlic (Finely Chopped)
1 / 3 Cup Yellow Onion (Finely Chopped)
1 Tablespoon Fresh Dill (No Stems)
4 Tablespoons Olive Oil (Divided)
1 ½ Cup Feta Cheese (Crumbled)
1 Teaspoon Each Kosher Salt And Freshly Ground Black Pepper
3 Tablespoons Butter
Flour For Dredging
INSTRUCTIONS
Preheat your oven to 350°.
Place your chicken breasts (one at a time) in a gallon zip lock bag, push all the air out and seal the bag. Now, git out your meat mallet (or something heavy-like a skillet or wooden rolling pin) and pound the breast down to ¼ inch. Repeat (I usually have to use a new zip lock bag after pounding 2 breasts) this for all 4 breasts.
Git out your skillet and heat the olive oil over a medium-high heat. Add the onions and stir around in the pan until they are translucent. Then, add the garlic and stir it around for about 20 seconds. You don’t want either one to brown.
Add the spinach to the onion-garlic mixture in the skillet and cook, stirring, until the spinach is wilted. Then, when the spinach is cooked, set the pan aside.
Now, we’ll assemble the stuffed breasts. Lay out the breasts on some foil or wax paper. First, lightly sprinkle a little salt and freshly ground black pepper on top of each pounded breast. Then, sprinkle each breast with a heaping tablespoon or so of crumbled Feta cheese. Next, top the cheese with the same amount of the spinach mixture.
Start at the bottom of each breast and roll upwards and fasten the stuffed breast with some toothpicks to hold the it together. Then, lightly salt and pepper the outside of the rolled chicken breasts. And lastly, roll each breast in a little flour and we’ll get ready to brown them.
Using the same skillet, (or a new one) heat the butter and the other 2 tablespoons of olive oil over a medium-high heat. Once the oil is hot, add the stuffed breasts and brown them on each side for about 4 minutes, turning them to brown evenly.
Once the breasts are browned, place them in a greased cooking pan and place them in your oven at 350° for about 20-25 minutes until done.
Remove from the oven and serve them dee-lish-us babies up with a nice glass of chilled Pinot Grigio.
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