Feta & Spinach Stuffed Chicken Breasts

This is one of our family’s favorite main dishes and it’s pretty easy to make. The most complicated part is fishing the toothpicks into the chicken to sew the edges closed. The trick I’ve found for this is to bend the chicken, not the toothpicks. Toothpicks, in absolute defiance to my many attempts, are simply not bendable!

I hope you enjoy this recipe as much as we have over the years. Be sure to make an extra or two because these make great lunch-leftovers the next day!

Print Pin

Feta Stuffed Chicken Breasts

Course Main Dishes

Cuisine Mediterranean

Ingredients

• 1 cup crumbled feta cheese
• 1/2 cup oil-packed sun-dried tomatoes
• 1 cup chopped spinach
• 1 tsp sea salt (or 1/2 tsp table salt)
• 1 tsp fresh ground black pepper
• 1 tsp dried oregano
• 4 boneless skinless large chicken breasts
• 2 tablespoons oil from sun-dried tomato jar
• 2 tablespoons olive oil

Instructions

• Preheat oven to 350F
• Rinse and dry spinach, remove large stems, and chop into approximately 1/2" pieces.
• Place chopped spinach in a medium mixing bowl.
• Chop sun dried tomatoes into approximately 1/4" pieces, add to bowl with the spinach.
• To the mixing bowl, add oil from the sun dried tomato jar and then add feta, salt, pepper, and oregano. Gentle stir to combine and coat ingredients with oil & seasonings.
• Butterfly or horizontally cut the chicken breasts.
• One chicken slice at a time, add about 1/3 cup of the feta mixture to one side of the chicken breast. Fold chicken to wrap the feta mixture and secure with toothpicks.
• Over medium high heat, heat 2 tablespoons olive oil in a large skillet.
• Carefully add chicken wraps to pan and cover.
• Let chicken cook for 4 minutes, reduce heat to medium-low, turn each chicken wrap carefully to cook the other side, and cover.
• Let chicken cook for an additional 5 minutes until cooked through (safe cooked chicken temp is 165°F).
• Remove from heat and discard toothpicks before serving.

Notes

Nutritional Facts 1 stuffed chicken breast equals 332 calories, 17 g fat (5 g saturated fat), 109 mg cholesterol, 621 mg sodium, 3 g carbohydrate, 2 g fiber, 40 g protein. © 2015 RDA Enthusiast Brands, LLC

Here are some recommended side dishes for this recipe:

• Green salad with blue cheese dressing
• Cucumber and onion salad
• Roasted Parmesan zucchini wedges
• Roasted paprika cauliflower