delicious even when your husband beats the day lights out of the breasts!We both enjoyed it!
Spinach and Feta–Stuffed Chicken
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.
More From Oxmoor House
Total: 43 Minutes
- 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
- 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
- 1. Preheat oven to 425°.
- 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. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
- 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. 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.
- Tip: You can prep in the morning, and then pop it in the oven when you're ready.
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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