Chicken Breasts Stuffed with Spinach and Feta Cheese


4.3 of 5 (6)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 321.5
  • Total Fat: 11.8 g
  • Cholesterol: 105.4 mg
  • Sodium: 396.4 mg
  • Total Carbs: 4.1 g
  • Dietary Fiber: 1.3 g
  • Protein: 47.4 g

View full nutritional breakdown of Chicken Breasts Stuffed with Spinach and Feta Cheese calories by ingredient
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Introduction

Adapted from the South Beach Diet Quick and Easy Cookbook (which called for goat cheese instead of feta), though I'll warn you that it's not quick at all. But it sure is tasty! Adapted from the South Beach Diet Quick and Easy Cookbook (which called for goat cheese instead of feta), though I'll warn you that it's not quick at all. But it sure is tasty!
Number of Servings: 4

Ingredients

    2 TBSP extra virgin olive oil
    4 cloves garlic, minced
    1 (1/2-pound) bunch spinach, tough stems removed
    4 (6-oz) boneless, skinless chicken breasts
    4 oz fat-free feta cheese
    salt and freshly ground black pepper

Directions

Heat oven to 400 degrees F.

Heat 2 tsp oil in a large ovenproof skillet over medium heat. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Stir in spinach and cook, stirring constantly, until spinach is wilted and liquid evaporates, about 2 minutes. Season well with salt and pepper and transfer to a plate. Wipe skillet dry with paper towels.

Beginning at the thickest end of one chicken breast, carefully insert a sharp knife into center and cut a pocket as evenly as possible, leaving a 1-inch border on 3 sides. Repeat with remaining breasts. Open each pocket, sprinkle with salt and pepper, then fill evenly with spinach and cheese. Seal with toothpicks. Season outside of chicken pockets with salt and pepper.

Heat remaining oil in the same skillet over medium-high heat. Add chicken and cook, turning once, until well browned on both sides, about 3 minutes per side. Transfer skillet to the oven (or put chicken in a baking dish if skillet is not oven-proof) and bake until juices run clear, about 8 minutes.

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Member Ratings For This Recipe


  • Very Good
    Very good! I added a couple slices of onion. thanks for sharing - 10/29/17

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  • Good
    very tasty, will definitely make again! - 8/12/11

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  • Incredible!
    This was delish! Even my kids liked it! I made it with Kashi 7 grain rice pilaf and fresh green beans...mmmmm. - 10/1/10

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  • Incredible!
    I just made this and cant believe how full I got off of one chicken breast. I had it for lunch and didnt make any sides but I think it would go great with rice. It was full of flavor. I cant wai to make it again! - 9/21/10

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  • Incredible!
    Yumm! - 9/13/10

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