Spinach & Feta Stuffed Chicken Breast (Quick & Easy)

I will definitely make this again. The breading came out crunchy and the chicken was moist. I used basil & tomato flavored feta which worked perfectly. Baked it on parchment paper which saved me the clean-up.

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Loved this! 10 stars, actually. Made it tonight and everyone got a second helping. I've been searching RZ for several years, and this is the FIRST recipe I felt strong enough to rate (so I joined...tonight!) I did add slivered almonds to the top. I also used frozen spinach, so when cooking, I just let the mixture cook a bit longer so that all the water would evaporate. This is going in the front of my cookbook. Very happy, and full.

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Now I know how this has all 5-star reviews. This was beyond fantastic! I always has trouble trying to flatten and stuff the breasts. This time, I didn't try to stuff. I just pounded one until thin and cut in half. I breaded both pieces on one side. One side went breaded side down. I was able to pile on the spinach & feta, and then covered with the other breaded piece! I also used fresh spinach, because I avoid the frozen stuff as much as possible! Didn't take any longer to cook. This dish will be on rotation in my menues. Thnx so much for posting, Sarah! Made for ZWT5 for RRR.

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Thank you so much for this recipe! I am new to cooking and this seemed easy enough for me to make. Not only was it simple, it was delicious. I made rice pilaf on the side and it is now one of my favorite meals. The chicken came out so tender and juicy. The spinach and feta mixture was very tasty. I used smart balance instead of butter, and only 1/4 cup. It was still excellent! I highly recommend this recipe!

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5 outta 5 without hesitation! Everyone loved it! So here is what I did different...I added a small yellow onion while sauteeing the spinach and garlic. I only had a 3/4 cup of feta. It was plenty rich enough. I didn't feel like rolling the plump little things in bread crumbs so I sprinkled my panko over them then drizzled with butter. Also, I had pretty large chicken breasts so as my usual I baked a bit longer, about 15-20min longer. They were absolutely delish! Going to try them wrapped in bacon next time for a new flavor but they were perfect as is.

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Not much to add to these other great reviews - except for yet another WOW. The recipe seems so simple, but the flavor was amazing. I chopped up some fresh garlic for the (frozen) spinach, but otherwise followed the recipe exactly - and it was awesome! I had never pounded chicken breasts flat before, but it was easy! (i just put them between two sheets of wax paper and it worked great. I only made two chicken breasts (and so halved the recipe) and cooked for 28 mins - they came out perfect and delicious, thanks!!

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I LOVE quick and easy recipes that make me look like a KITCHEN GODDESS!!! These little stuffed chicken breasts are full of flavor and truly do give the impression that intense labor took place in the kitchen. But it was so-soooo simple! I just can't get over it. I pounded out my chicken with a rolling pin between two sheets of wax paper, used fresh spinach from my garden and sauteed with fresh minced garlic and olive oil (I went with about double the amount of garlic as we love it around here). I also used Panko bread crumbs as it is what I had on hand. The feta and spinach rolled up easily into the flattened chicken breast and the breadcrumbs browned nicely creating a wonderfully elegant main course. Made for ZWT5 Family Picks. This one gets a prime spot in my permanent recipe file! Thank you.

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This was so good, and I like how it is so easy to make but it looks like it was a lot of work. I used a lot of filling in mine, so I figured out that it is easier if you coat the one side of the chicken with the breadcrumbs before putting the filling in the chicken. I tried it as directed in the recipe and it was hard to do it without the spinach mixture falling out. Some other things I liked about this recipe: The spinach mixture is delicious and I liked eating the leftovers while waiting for the chicken to cook. Also, the butter that will be left in the pan after cooking is delicious. I put it in a bowl and dipped some french bread into it. Thanks for sharing this recipe!

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Funny to look back at this recipe now that I've made it about 15+ times and realize how many things I've varied and still love it each and every time. I almost always add about a quarter of a small onion, I liked red the best, and per JSWinks suggestion, I love to add sun dried tomatoes. I have also added pine nuts and mushrooms at different times. I think it's a great recipe, and so easy to make. I have to say though I have tried it skimping on the amount of butter, I think w/ all the butter it tastes all that much better. Thanks for one of my staple recipes which always gets lots of compliments.

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This is a very flavorful and easy to make recipe. We all loved it and I have made it twice so far, with no changes to your recipe. It's perfect just as you wrote it. Thanks for sharing!

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Absolutely amazing! I used chard instead of spinach, and added mushrooms and a splash of white wine into the bottom of the pan. It cooked quickly, crisply, and was so delicious and pretty quick, for something that fancy. Served with steamed broccoli, sauteed zucchini (#39488
), brown rice and sweet potatoe chili fries. Oh yum.

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A 5 star must! Not liking cooked spinach too much, I gave this one a try in hopes of it turning out good, well...needless to say...it's a keeper!
Alterations: I cooked down frozen spinach in olive oil. After about 5 minutes, I added dried onions (strange, but it worked!), pre-minced garlic, and a dash of lemon juice. After cooking for about 2 more minutes, I added tomato basil Feta and Candied Pecans (the "salad topper" kind). I cut two chicken breasts almost in half and flattened them (with that hammer thing). stuffed the chicken, fastened with toothpicks and rolled in flour. Dredged in milk, then in Italian bread crumbs. Added a little salt and pepper and then baked at 350 for about 40 minutes. Out of this world! Served with cornbread and green beans.

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I thought this was just okay. Incredibly easy to make but despite all the butter I found it rather dull. Too many calories for the taste.

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This was very good!! Delicious! I used 2 tbsp. butter in all and a small spoonful of coconut oil on each chicken. It was so yummy and very easy.

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Made this for dinner last night and my husband and I really enjoyed the flavor of this dish. I added some sauted mushrooms along with the spinach. I only used 1/4 cup melted butter because I thought 1/2 cup was way too much grease. I used Perdue Thin Sliced Chicken Breasts which is a big time saver. Would make this dish again.

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This is delicious!! Followed the receipe exactly. All ingredients complimented each other nicely. The best part is it did not taste like spinach!!!

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I am not a very good cook, most of my dinners are constructively criticized... i made this for dinner tonight and for the first time my husband said "It was good, I liked it." Whhhhaaat! THank you sarah in new york!!!! i will cut down the cooking time next time i make this- as the feta cheese came out somewhat rubbery- or possibly i won't buy kroger private selection brand next time.

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Great recipe! I added a bit of chopped onions as suggested by other reviewers otherwise I followed the recipe as written. I did have to bake my chicken an extra 10 minutes longer, and it came out just done. I may have to bake it at 375 degree next time. Thanks for sharing an awesome recipe.

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Quick, easy and very tasty. What more do you want? Added the onions, as suggested by other reviewers. Thanks for posting.

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