Description
A delicious, low-calorie recipe featuring chicken breasts stuffed with a flavorful spinach and feta filling.
Ingredients
Scale
- 2 boneless skinless chicken breast halves (about 400g)
- freshly ground black pepper, to taste
- 2 cloves garlic, minced
- 1/41/2 teaspoon dried basil
- 1 tablespoon lemon juice
- 1 large handful of fresh spinach (about 50g)
- 3 sun-dried tomatoes, chopped
- 6 oz. (170g) feta cheese, crumbled finely
- 21/2 teaspoons olive oil
- 1 tablespoon coconut oil, for frying (optional)
- Salt, to taste
Instructions
- Prepare the Chicken: Start by cutting slits in the chicken breasts to create pockets. You want to create a nice cavity that is big enough to hold all the filling without cutting all the way through. If you cut through, the filling might leak out while cooking.
- Sauté the Spinach: Heat a drizzle of olive oil in a pan and toss in the spinach. Sauté until it wilts down and gives off an earthy aroma. Do not overcook, as this can make it too soggy.
- Mix the Filling: In a bowl, combine the sautéed spinach with the crumbled feta and sun-dried tomatoes. You want a creamy and chunky mix. Taste it; if it is too salty, you can add more spinach to balance it out.
- Stuff the Chicken: Carefully spoon the filling into each chicken pocket, making sure it is packed nicely but not overflowing. If you overfill, it could spill out during cooking.
- Secure and Season: Use toothpicks to close the openings of the stuffed chicken breasts. This helps keep the filling inside while baking. Season the outside with salt and freshly ground black pepper. Ensure the toothpicks are secure to prevent filling from escaping.
- Sear and Bake: Sear the chicken in a hot pan until it is golden brown on both sides. This adds flavor. Then, transfer it to the oven to finish cooking through. Monitor closely; overcooking could result in dry chicken. Use a meat thermometer to check that the internal temperature reaches 165 degrees F.
- Rest and Serve: Allow the chicken to rest for a few minutes after removing it from the oven, which helps the juices redistribute. Slice it open to reveal the stuffing and serve with a side of greens or a simple salad.
Notes
- Storage Tips: Store leftovers in the fridge and enjoy for up to 4 days. Stuffed chicken breasts can also be frozen for up to 3 months, either baked or unbaked.
- Expert Tips: Use freshly ground black pepper for the best flavor. Searing the chicken before baking enhances the taste and prevents dryness. High-quality feta cheese makes a noticeable difference in flavor. If the filling leaks out, securing the chicken with toothpicks can help.
- Reheating Instructions: Reheat in the oven at 350 degrees F for about 15 minutes or until heated through.
- Serving Suggestions: Pair with a fresh salad and lemon vinaigrette, or serve alongside quinoa for a hearty meal. Roasted vegetables are also a great addition for a colorful plate.
- Recipe Variations: Add chopped artichokes for an extra flavor boost. Substitute kale for spinach for a different green. Incorporate spices like oregano or thyme in the filling.
- Ingredient Notes: Choose high-quality chicken for juiciness. Freshly minced garlic is preferred for its fragrant punch. Look for good quality feta cheese for richer taste; well-drained ricotta can substitute if needed.
Nutrition
- Serving Size: 1 chicken breast
- Calories: 506
- Sugar: 4.9g
- Sodium: 856mg
- Fat: 33.2g
- Saturated Fat: n/a
- Unsaturated Fat: n/a
- Trans Fat: n/a
- Carbohydrates: 7.2g
- Fiber: n/a
- Protein: 43.8g
- Cholesterol: 175mg