Spinach & Feta Stuffed Chicken Breasts
Ready In: 35 mins
Serves: 4
Yields: 4 chicken breasts
Ingredients
- 3 cups lightly packed spinach (approx 4 oz)
- 1 garlic clove, minced
- 1 teaspoon olive oil
- 4 boneless skinless chicken breast halves (about 1.25 pounds)
- 1⁄4 cup crumbled feta cheese
- 1 teaspoon lemon pepper
- 1⁄2 teaspoon oregano
- chopped parsley (optional)
- addtional feta (optional)
Directions
- Preheat oven to 400°F
- In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
- Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
- Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
- Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.
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