Stuffed Chicken with Spinach and Feta
This easy Stuffed Chicken with Spinach and Feta is going to be the next weeknight meal on the menu. So delicious! The combination of cream cheese, onion, spinach and feta adds a whole lot of flavour to the tender chicken breast. Some prefer chicken thigh fillets and that is fine to use as well. I’m not a fussy cook so whatever tickles your fancy.
So How Do I Prepare It?
You are going to start by preparing all your ingredients. Chop up the spinach, crumble the feta and cut a slit on the side of the chicken to create the pocket that you will need to stuff the ingredients into.
Season the chicken breasts on both sides and then place onto a board. Using your hands, add slices of cream cheese first. Now if you are like me and you love your food creamy then add a lot of cream cheese. It actually helps keep the chicken breast tender while cooking.
Next add the spinach, crumbled feta and finally lots of sliced onions. Fold over one side of the breast onto the other and secure with 1-2 toothpicks.
Add EVOO and the chicken to a frying pan and cook each side over a medium to high heat until it is golden brown. It seals in the flavour and makes a huge difference to the end taste.
Now this recipe becomes a one pan bake if your frying pan is oven safe so it is preferred if you used one, otherwise after frying add the chicken to a baking tray lined with baking paper.
Place the frying pan into the preheated oven, cover with a sheet of baking paper and bake for 15 minutes. Do not overcook it as the chicken will go dry. At this stage, prepare your salad. Once the chicken is cooked, drizzle with extra virgin olive oil, fresh lemon juice and garnish with the parsley (feel free to also add fresh basil leaves).
And so that is pretty much it! Dinner ready in around 30-40 minutes! YUM! I could live off chicken, spinach and feta. One of my favourite combinations and after you cook this, it will be yours too!
I hope you try it and let me know what you think. As usual you can find me on instagram, facebook and pinterest.
On my Instagram Stories and IGTV I have created a video for you to watch. My handle is @createcookshare so come on over and say hello!
I will be trying to create more step by step videos for you. Once I figure out how to post them on my web page as well, I will be doing that too. Anyone else not tech savvy? Honestly I keep ignoring learning how to do things but I don’t think I can put it on the backburner any longer. If only I had my personal I.T guy to do it all for me! LOL
Happy week to you all and thank you for your continued support xx
4 large chicken breast fillets
2 tbs extra virgin olive oil plus extra
1 cup baby spinach, finely chopped
1 red onion, sliced
100g feta crumbled
150 – 200g cream cheese
¼ cup parsley, finely chopped
dried greek oregano
Juice of 1 lemon
Dried Greek Oregano
Extra virgin olive oil
Red wine vinegar
Preheat the oven to 180C fan forced.
Using a sharp knife cut the chicken on the side creating a pocket. Open chicken breast and season both sides with sea salt, pepper, garlic powder and oregano.
Place chicken open on surface and add ingredients for stuffing. Begin with slices of cream cheese then spinach, feta and finally the onions. Fold each piece over and secure with a couple of toothpicks.
Add EVOO to frying pan (preferably oven safe frying pan) and add the chicken. Cook each side for 4 minutes or until golden brown and then place into oven for 15 minutes (may need longer if very large pieces but do not over cook as will go dry). Cover chicken with a piece of baking paper to prevent from drying.
In the meantime chop us salad ingredients and season. Set aside.
When chicken is ready squeeze lemon juice and drizzle some EVOO all over and garnish with parsley leaves. Serve with salad. Enjoy x