Skip to main content

Stuffed Chicken Breasts with Spinach, Feta & Tomato

Spinach + Tomato + Feta = DELISH.

I needed some dinner inspiration this afternoon, so after whipping through my Pinterest food board, I found one, but the link was gone.  So I Googled "Spinach, Feta, Tomato Chicken" and clicked on the first recipe that came up, and voila!  Dinner!  Here's my adapted version of that recipe.

BTW, I really stink at making any sort of "package" with chicken - pretty much fails every time.  So yeah. Good thing ugly still tastes good!


Stuffed Chicken Breasts with Spinach, Feta & Tomato

For breading: 
2 large eggs, lightly beaten
 2 c. bread crumbs (seasoned are fine, or season plain with a little salt & pepper and some dried herbs)
1/2 tsp. garlic powder (not garlic salt!)
a dash of cayenne powder (optional, but we like the kick)

For chicken:
4-6 boneless, skinless chicken breasts, butterflied and pounded thin (or not, if you're lazy like me) 
1-2 cloves garlic, minced
1 c. feta cheese, crumbled (I used reduced fat)
1 c. grape  tomatoes, diced (I had those from our garden; seeded Romas would be great, too)
1 c. baby spinach leaves, chopped (I thawed some that I had steamed and frozen, and squeezed it dry and chopped it up roughly with my knife)
1/2 tsp. freshly ground black pepper
a splash of balsamic vinegar (1-2 tbsp.)
EVOO to mist or drizzle

Preheat oven to 400 degrees.  In a small bowl, combine feta, spinach, garlic, tomatoes, pepper and balsamic vinegar and stir to combine.  Set aside.  Prep your breading station: I use cake pans or pie tins - one of the egg wash, one for the bread crumbs.  Throw some parchment on a baking sheet, and set that at the end of the line.  Dip chicken (both sides) into the egg wash, lightly shake off and then coat with bread crumbs.  Shake off, and place breaded chicken onto your prepared baking sheet.

When you're done, wash your hands, and then spoon a heap of the filling into the center of each butterflied breast.  Roll it, mangle it, do what you have to do to wrap the chicken around the filling, and stick some toothpicks in there to secure it.  Spritz with some evoo (remember, I told you to get an olive oil mister in one of my previous posts?), and then slide into the oven.  Bake until golden, and the temp is to your liking.  If you like the people you're feeding, remove the toothpicks before serving. 

Labels:

Popular posts from this blog

Layered Mexican Trifle Salad

So this is awesome.  It's a lot of work, but it is awesome.  Feeds a crowd, looks cool, tastes great.  What more can you ask for?  I first had this at a party, and then tracked down the recipe - I believe it was originally from Pampered Chef.  You can mix it up, but I really like this combo.  It's easy to double or whatever is needed, based on the serving dish.  The one pictured was MASSIVE, and was basically a triple batch - so much work, and at the last minute! Layered Mexican Trifle Salad I ngredients: Beans: drain, rinse and mix together 1 15 oz. can pinto beans and 1 15 oz. can black beans 1 15 oz. can whole kernel corn, drained (I've also used fresh) 1 large tomato, diced (I usually use several Roma tomatoes) 2 green bell peppers, diced 3 ripe avocadoes, diced and mashed with the juice of 1 lime and salt and pepper to taste 1 large onion, diced (red or white) 2 cups cooked chicken, diced or shredded 2 cups cheddar or...
Read more

Skillet Chicken, Broccoli, Ziti & Asiago Cheese

We ALL really love this recipe. This is based on a recipe from the good people at Cooks Illustrated - I am grateful to them for getting my kids to happily eat sundried tomatoes and broccoli!  I've also made this in a huge batch and served it family-style for a dinner party (and got to use my giant Pampered Chef Simple Additions square pasta bowl (it's really big), and it was AWESOME).  If people could have licked the bowl clean, they might have - there was NOTHING left. Try this, and love it: Chicken, Broccoli, Penne and Asiago Cheese  Skillet 1 lb. boneless, skinless chicken breasts, cut into 1-inch squares 2 tbsp. vegetable oil (or olive oil - just don't heat that to smoking) 1 medium onion, minced (about 1 cup) 3 medium cloves garlic, minced (about 1 tbsp.) 1/4 tsp. dried oregano 1/8 tsp. red pepper flakes 8 oz. ziti or penne (2 /12 cups) 3 c. water 2 c. low-sodium chicken broth 3-4 c. broccoli florets 1/4 c. sun-dried tomatoes in oil, rinsed and chop...
Read more

Shredded Korean-Style Beef

I could eat this Korean-style shredded beef every week - the kids love it, the husband loves it, and it's so easy! This recipe is a great one for a freezer meal, too - I usually make a double batch to serve half and freeze the other half. It's a go-to when I need a meal to share with a someone who needs one in our school community. I'll throw in a bag of tortilla chips and guac with pico, some fresh pineapple or other fruit, and all of the fixings for the tacos.  You can even buy pre-washed lettuce leaves for wraps if you want to include those and you want a short-cut.  It seems to be a universal favorite for kids and adults. Shredded Korean-Style Beef 2-3 lb. chuck roast 1/2 medium white onion, diced 1/3 c. low-sodium soy sauce 1 tbsp. rice vinegar 1 tsp. sesame oil 1/3 c. honey 4 cloves garlic, minced 1 tbsp. fresh ginger, grated (or 1 tsp. ground) 1/2 jalapeno, minced 1/2 tsp. ground black pepper Put in the roast and onions in your slow cooker, and whi...
Read more