Stuffed Chicken Breasts with Spinach and Feta

Stuffed Chicken Breasts with Spinach and Feta Recipe

| Servings: 4

Introduction

Stuffed Chicken Breasts with Spinach and Feta is a delicious and flavorful dish that is perfect for a special dinner or a family meal. The combination of tender chicken breasts, savory spinach, and tangy feta cheese creates a mouthwatering dish that is sure to impress your guests.

History

This recipe is a modern twist on traditional stuffed chicken breast recipes. The combination of spinach and feta cheese is a classic pairing that has been used in Mediterranean cuisine for centuries. By adding these ingredients to chicken breasts, you create a dish that is both elegant and delicious.

Ingredients

2 tsp olive oil
1 tbsp minced shallot
1 package frozen chopped spinach, thawed and drained
0.5 cup crumbled feta cheese
2 tbsp plain dry bread crumbs
0.5 tsp dried oregano
0.13 tsp dried thyme
0.13 tsp ground pepper
salt to taste
1.25 lb (567 g) boneless and skinless chicken breast (2 whole breasts, halved)
paprika to taste
2 tbsp water
2 tbsp white wine

How to prepare

Preheat the oven to 350°F (177°C).
Heat the oil in a medium nonstick skillet over medium-high heat.
Add the shallot and cook, stirring, until translucent, about 30 seconds.
Remove from heat.
Stir in the spinach, feta, bread crumbs, oregano, thyme, pepper, and salt.
Place the chicken breasts between 2 pieces of wax paper and pound until they are 0.25 inch thick.
Remove the wax paper.
Place 0.25 of the spinach mixture on each chicken breast, spreading it to within 0.25 inch of the edge.
Roll the chicken breasts starting at the pointy bottom and secure with toothpicks.
Place the rolled chicken breasts in a 9-inch square baking pan.
Lightly sprinkle paprika over the rolls.
Pour the water and wine into the baking pan.
Cover the pan with aluminum foil and bake for 25 to 30 minutes or until the chicken is cooked through.
Cut the rolled chicken breasts crosswise into 0.5-inch slices.
Arrange the sliced rolls on a serving platter and pour the cooking liquid over them.

Variations

Substitute the spinach with kale or Swiss chard for a different flavor.
Use goat cheese or blue cheese instead of feta for a unique twist.
Add sun-dried tomatoes or olives to the filling for extra flavor.

Cooking Tips & Tricks

Make sure to pound the chicken breasts to an even thickness to ensure they cook evenly.

- Thaw and drain the spinach thoroughly to prevent excess moisture in the filling.

- Secure the rolled chicken breasts with toothpicks to keep the filling in place while baking.

- Let the chicken rest for a few minutes before slicing to allow the juices to redistribute.

Serving Suggestions

Serve the sliced chicken breasts with a side of roasted vegetables or a fresh salad for a complete meal.

Cooking Techniques

Pound the chicken breasts to an even thickness for even cooking.

- Roll the chicken breasts tightly to ensure the filling stays inside.

- Bake the chicken breasts covered to keep them moist.

Ingredient Substitutions

Use fresh spinach instead of frozen if preferred.

- Substitute chicken thighs for chicken breasts if desired.

- Use Italian seasoning instead of oregano and thyme for a different flavor profile.

Make Ahead Tips

You can prepare the stuffed chicken breasts up to a day in advance and refrigerate them until ready to bake. This is a great make-ahead dish for entertaining.

Presentation Ideas

Arrange the sliced chicken breasts on a platter and garnish with fresh herbs or lemon wedges for a beautiful presentation.

Pairing Recommendations

Serve Stuffed Chicken Breasts with Spinach and Feta with a side of quinoa or couscous and a glass of white wine for a complete meal.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of Stuffed Chicken Breasts with Spinach and Feta contains approximately 320 calories.

Carbohydrates

Each serving of Stuffed Chicken Breasts with Spinach and Feta contains approximately 5 grams of carbohydrates.

Fats

Each serving of Stuffed Chicken Breasts with Spinach and Feta contains approximately 12 grams of fat.

Proteins

Each serving of Stuffed Chicken Breasts with Spinach and Feta contains approximately 40 grams of protein.

Vitamins and minerals

This dish is a good source of vitamin A, vitamin C, calcium, and iron.

Alergens

This recipe contains dairy (feta cheese) and gluten (bread crumbs). It may not be suitable for those with dairy or gluten allergies.

Summary

Stuffed Chicken Breasts with Spinach and Feta is a high-protein dish that is relatively low in carbohydrates. It is a good source of vitamins and minerals, but may not be suitable for those with dairy or gluten allergies.

Summary

Stuffed Chicken Breasts with Spinach and Feta is a delicious and elegant dish that is perfect for a special occasion or a family dinner. With a flavorful filling of spinach and feta cheese, this dish is sure to become a favorite in your recipe repertoire.

How did I get this recipe?

The memory of finding this recipe for the first time is a special one. It was a warm summer day, and I was visiting my dear friend Maria at her cozy little cottage in the countryside. Maria was known for her delicious home-cooked meals, and I always looked forward to our culinary adventures together.

As soon as I walked through the door, I was greeted by the enticing aroma of something savory and delicious wafting from the kitchen. Maria had a mischievous twinkle in her eye as she beckoned me to come closer.

"Come, my dear friend," she said. "I have a new recipe to share with you today. It's a family favorite - Stuffed Chicken Breasts with Spinach and Feta. You're going to love it!"

I watched in awe as Maria effortlessly prepared the dish, expertly seasoning the chicken breasts and sautéing the spinach and feta filling. The flavors mingled together beautifully, creating a dish that was both elegant and comforting.

As we sat down to enjoy our meal, Maria shared the story behind the recipe. She had learned it from her own grandmother, who had passed it down through the generations. It was a recipe that held a special place in her heart, filled with memories of family gatherings and shared meals.

I savored every bite of the Stuffed Chicken Breasts with Spinach and Feta, marveling at the perfect balance of flavors and textures. I knew that I had to learn how to make this dish myself, so that I could share it with my own loved ones.

Over the years, I perfected the recipe, adding my own personal touches and adaptations. I experimented with different herbs and spices, adjusting the cooking time and temperature to achieve the perfect golden brown crust on the chicken breasts.

I shared the recipe with friends and family, who were amazed by the delicious results. They marveled at how such simple ingredients could come together to create a dish that was so flavorful and satisfying.

As the years passed, the Stuffed Chicken Breasts with Spinach and Feta became a staple in my repertoire of recipes. It was a dish that never failed to impress, whether I was cooking for a crowd or simply enjoying a quiet meal at home.

Every time I prepare this recipe, I am reminded of that warm summer day at Maria's cottage, where I first discovered the magic of Stuffed Chicken Breasts with Spinach and Feta. It is a dish that brings people together, creating memories and moments that will last a lifetime.

And so, I continue to share this recipe with others, passing it down through the generations just as Maria did with me. It is a reminder of the power of good food and good company, of the joy that comes from sharing a delicious meal with the ones you love.

As I sit down to enjoy a plate of Stuffed Chicken Breasts with Spinach and Feta, I am filled with gratitude for the memories and moments that this dish has brought into my life. It is a recipe that will always hold a special place in my heart, a reminder of the joy that comes from cooking and sharing good food with those we hold dear.