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.
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 medium to high heat until it is golden brown. It seals in the flavour and makes a huge difference to the end taste.
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 20 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, and fresh lemon juice and garnish with the parsley or basil leaves.
Chicken with Spinach and Feta
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
150g cream cheese
1/2 cup parsley, finely chopped
1 tsp garlic powder
1 tsp onion powder
2 tsp dried Greek oregano
sea salt and pepper, a generous amount
Juice of 1 lemon
Serve with my Greek Salad:
Or serve with Steamed Rice, Quinoa or Millet
Preheat the oven to 180°C fan forced / 200°C conventional oven / 400°F
Combine in a bowl the salt, pepper, garlic, onion and oregano.
Using a sharp knife cut the chicken on the side creating a pocket. Open chicken breast and season both sides with the seasoning.
Place chicken open on the surface and add the ingredients for stuffing. Begin with the cream cheese, then the spinach and feta, and finally the onions. Fold each piece over and secure it with a couple of toothpicks.
Add EVOO to the frying pan (preferably an oven-safe frying pan) and add the chicken. Cook each side for 4 minutes or until golden brown and then place into the preheated oven for 20 minutes (it may need longer if the breast pieces are large but do not overcook as they will go dry). Cover chicken with a piece of baking paper to prevent it from drying.
In the meantime chop up the salad ingredients and season. Set aside.
When the chicken is ready squeeze lemon juice over, drizzle some EVOO and garnish with parsley leaves. Serve with salad.