4 5- to 6-ounce boneless, skinless chicken-breast halves
2 ounces crumbled Feta
4 tablespoons black-olive tapenade or paste
4 tablespoons extra-virgin olive oil
1/2 teaspoon freshly ground black pepper
1/2 cup salsa fresca
1 5-ounce package baby spinach
1 large lemon
4 tablespoons capers packed in liquid (optional)
How to Make It
Preheat oven to 375°F. Cut a 2-inch pocket in the thickest part of each chicken-breast half. In a small bowl, combine the Feta and tapenade, then stuff ¼ of the mixture into each pocket. In a nonstick skillet, heat 2 tablespoons of the olive oil on medium to high heat. Season the chicken with the pepper and add it to the skillet, cooking 2 minutes on each side or until brown.Transfer to an oven-safe baking dish drizzled with 1 tablespoon of the olive oil and bake for 18 minutes. When the chicken is 5 minutes from being finished, put the remaining olive oil and the salsa in the skillet and heat through. Add the spinach and cookuntil slightly wilted. Slice the chicken and serve it with asqueeze of lemon juice and the capers, if desired, with the spinach on the side.
Very tasty; my family loved it. Very easy, but looks like you went to a lot of trouble, so it would be great to serve to guests. The spinach/ salsa fresca is a perfect garnish; I made my own salsa from red onion, red peppers, tomatoes, red wine vinegar and balsamic vinegar.
This recipe was a quick and easy, and the time and measurements were right on. I used the olive tapenade from Costco, which has great flavor, and served with couscous and the recommended spinach. This is a dish I'd make for guests.
This is an excellent dish. Very easy too! Instead of using the olive tapanade I used the spinach to stuff the chicken breasts mixed with the feta. It was SO easy; and I am no longer afraid of dishes that require me to stuff chicken!