Spinach and Feta–Stuffed Chicken

Photo: Oxmoor House

Stuffing spinach into chicken is a genius idea when you don't want to eat those plain green vegetables. Serve with tomatoes to finish off this delightfully healthy dish.

Yield: Serves 4 (serving size: 1 stuffed chicken breast, about 6 tablespoons tomatoes, and 3 tablespoons sauce)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 15 Minutes
Total: 43 Minutes

Nutritional Information

Amount per serving
  • Calories: 299
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 4.9g
  • Monounsaturated fat: 2.1g
  • Polyunsaturated fat: 0.7g
  • Protein: 43.7g
  • Carbohydrate: 8.1g
  • Fiber: 2.8g
  • Cholesterol: 121mg
  • Iron: 2.5mg
  • Sodium: 463mg
  • Calcium: 157mg

Ingredients

  • 1 tablespoon butter
  • 1 garlic clove, minced
  • 6 cups fresh baby spinach leaves
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 (6-ounce) skinless, boneless chicken breast halves
  • 2 ounces feta cheese, crumbled (about 1/2 cup)
  • 2 cups grape tomatoes
  • 2 tablespoons grated fresh Parmesan cheese
  • 1/4 cup dry white wine

Preparation

  1. 1. Preheat oven to 425°.
  2. 2. Melt butter in a large cast-iron skillet over medium heat. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently. Remove from pan; cool.
  3. 3. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
  4. 4. Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese. Transfer skillet to oven.
  5. 5. Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.
  6. Tip: You can prep in the morning, and then pop it in the oven when you're ready.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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