Walnut-Crusted Chicken Stuffed With Spinach And Feta

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 330.4
  • Total Fat: 24.0 g
  • Cholesterol: 30.6 mg
  • Sodium: 500.3 mg
  • Total Carbs: 8.4 g
  • Dietary Fiber: 4.7 g
  • Protein: 22.9 g

View full nutritional breakdown of Walnut-Crusted Chicken Stuffed With Spinach And Feta calories by ingredient
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Adapted from recipe on cookthink.com Adapted from recipe on cookthink.com
Number of Servings: 2


    1/2 pound baby spinach
    2 ounces reduced fat feta
    2 boneless, skinless chicken breast halves (1 whole breast)
    1 egg white
    1/2 cup finely chopped walnuts
    2 tablespoons olive oil
    cooking spray


1. Preheat the oven to 400F. Put the spinach in a medium saucepan with a splash of water over medium-high heat, and cover. Cook, stirring occasionally, until the spinach wilts and turns bright green, 4-6 minutes. Put the spinach in a colander until it's cool enough to handle. Squeeze out most of the liquid by pressing with your hands or twisting the spinach in a clean kitchen towel.

2. Finely chop the spinach. In a medium bowl, combine the spinach and feta and season lightly with salt and pepper.

3. Put the chicken breasts between two pieces of plastic wrap and pound them until they're an even half-inch thickness. Season them on both sides with salt and pepper. Spread half of the spinach-feta filling evenly over each chicken breast. Roll each breast up like a cigar, pressing the filling in from the sides so it doesn't fall out. Seal them closed with a few pieces of kitchen twine.

4. Put the chopped walnuts onto a plate. Whisk the egg white in a small bowl until it's smooth. Dip each chicken breast in the egg white, rolling to coat evenly. Then, roll each breast in the walnuts, pressing them into the chicken so they form a coating.

5. Spray nonstick sauté pan with non-stick cooking spray, and heat over medium-high heat. When it's hot and shimmering, add the chicken breasts and leave them alone to brown. Carefully turn them with tongs, moving them gently back and forth so the walnut coating doesn't stick.

6. When all sides are brown, put the chicken in the oven. Cook until the chicken is just cooked through and the filling is hot, 20-30 minutes. Let the chicken cool some, then remove the twine with kitchen shears.

Serves 2.

Number of Servings: 2

Recipe submitted by SparkPeople user TICKER1999.

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