Chicken Stuffed with Spinach, Feta, and Pine Nuts

Photo: John Autry; Styling: Cindy Barr

This chicken recipe is filled with Mediterranean flavors and pairs well with couscous. Use mozzarella or provolone for a milder kid's dish.

Yield: 4 servings (serving size: 1 stuffed chicken breast half)
Total:
Recipe from Cooking Light

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Recipe Time

Total: 40 Minutes

Nutritional Information

Amount per serving
  • Calories: 297
  • Fat: 11.6g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 4.4g
  • Polyunsaturated fat: 2.4g
  • Protein: 43.3g
  • Carbohydrate: 3.4g
  • Fiber: 1.2g
  • Cholesterol: 111mg
  • Iron: 2.7mg
  • Sodium: 493mg
  • Calcium: 131mg

Ingredients

  • 5 ounces fresh spinach, chopped
  • 1/2 cup (2 ounces) crumbled feta cheese
  • 2 tablespoons pine nuts, toasted
  • 1 teaspoon fresh thyme, minced
  • 2 teaspoons fresh lemon juice
  • 2 garlic cloves, minced
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon olive oil
  • 1/2 cup fat-free, lower-sodium chicken broth

Preparation

  1. 1. Preheat oven to 350°.
  2. 2. Heat a large nonstick ovenproof skillet over medium-high heat. Add spinach to pan; cook 1 minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.
  3. 3. Combine spinach, cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.
  4. 4. Heat oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake at 350° for 15 minutes or until done.
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