Spinach Feta Stuffed Chicken Breasts
These simple stuffed chicken breasts are perfect for company!
Recipe - FRANCE AVE EDINA
Spinach Feta Stuffed Chicken Breasts
Prep Time15 Minutes
Servings8
Cook Time45 Minutes
Ingredients
9 ounces frozen spinach
3 tablespoons extra virgin olive oil, divided
2 teaspoons garlic, minced
2 tablespoons sun-dried tomatoes, dry
1/4 cup water
1/2 cup feta cheese, crumbled
1/2 cup whole milk ricotta cheese
1/2 teaspoon fresh lemon zest
3 tablespoons fresh basil, cut into fine ribbons, divided
4 large boneless and skinless chicken breasts
1/8 teaspoon sea salt
1/4 teaspoon black pepper
Directions
- Put frozen spinach in a pan with garlic and 2 tablespoons olive oil and cook on medium-high heat for 5 minutes letting the spinach defrost and pulling it apart with a spatula. Turn heat to medium and continue to cook 5 more minutes until quite dry (liquid has been cooked out of spinach). Transfer spinach to a mixing bowl.
- Reconstitute sun dried tomatoes by bringing them to a boil with ¼ cup of water in a small sauce pan. Turn off heat and let sit for 5 minutes. Drain and finely chop.
- To the spinach, add feta cheese, ricotta, sun-dried tomatoes, lemon zest and 2 tablespoons basil. Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Stuff breasts with filling and close pockets with toothpicks and season with salt and pepper.
- Heat a wide skillet (that has a lid) over medium-high heat with 1 tablespoon of olive oil. Nestle breasts in pan (it’s ok if they are touching) and sauté for 2 minutes on each side. Turn chicken over again, add 1/3 cup of water, turn heat to low and cover the pan. Continue cooking for 4 minutes on one side and then 4 minutes on the other, making sure to cover the pan during cooking (12 minutes total cooking time). Let rest for 5 minutes, remove toothpicks, cut breasts in half, and serve.
15 minutes
Prep Time
45 minutes
Cook Time
8
Servings
Shop Ingredients
Makes 8 servings
Birds Eye Chopped Spinach, 10 Ounce
$1.99$0.20/oz
L&B Extra Virgin Olive Oil, 16.9 Ounce
Deal
$10.99 was $12.99$0.65/oz
Fresh Garlic Bulb, 0.2 Pound
$1.40 avg/ea$6.99/lb
L&B Sun Dried Tomato Halves, 8 Ounce
$6.49$0.81/oz
L&B Spring Water, 20 Ounce
$0.99$0.05/oz
Alouette Feta Cheese Crumbles, 4 Ounce
Huge Deal
$3.99 was $4.99$1.00/oz
Frigo Whole Milk Ricotta Cheese, 15 Ounce
$4.89$0.33/oz
Fancy Large Lemons, 0.5 Pound
$1.25 avg/ea$2.49/lb
L&B Fresh Organic Basil, 0.75 Ounce
$3.99$5.32/oz
Bell & Evans Boneless Skinless Chicken Breast, 1 Pound
BOGO B&E Boneless Chicken Breast
$4.49/lb was $8.99/lb$4.49/lb
Morton Fine Sea Salt, 17.6 Ounce
$4.89$0.28/oz
L&B Cracked Black Pepper, 1.7 Ounce
$6.89$4.05/oz
Directions
- Put frozen spinach in a pan with garlic and 2 tablespoons olive oil and cook on medium-high heat for 5 minutes letting the spinach defrost and pulling it apart with a spatula. Turn heat to medium and continue to cook 5 more minutes until quite dry (liquid has been cooked out of spinach). Transfer spinach to a mixing bowl.
- Reconstitute sun dried tomatoes by bringing them to a boil with ¼ cup of water in a small sauce pan. Turn off heat and let sit for 5 minutes. Drain and finely chop.
- To the spinach, add feta cheese, ricotta, sun-dried tomatoes, lemon zest and 2 tablespoons basil. Cut a pocket into the thickest part of the chicken breasts, being careful not to cut all the way through. Stuff breasts with filling and close pockets with toothpicks and season with salt and pepper.
- Heat a wide skillet (that has a lid) over medium-high heat with 1 tablespoon of olive oil. Nestle breasts in pan (it’s ok if they are touching) and sauté for 2 minutes on each side. Turn chicken over again, add 1/3 cup of water, turn heat to low and cover the pan. Continue cooking for 4 minutes on one side and then 4 minutes on the other, making sure to cover the pan during cooking (12 minutes total cooking time). Let rest for 5 minutes, remove toothpicks, cut breasts in half, and serve.