Spinach and feta stuffed chicken breasts

Based on 7 ratings
Sponsored
Kevin Zabel

Kevin Zabel

www.wisag.de

Chef

“For those who often don't have enough time but still want to eat well for lunch, my spinach and feta stuffed chicken breasts should be a dream come true!”

Difficulty

Easy 👌
35
min.
Preparation
8
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
650 g chicken breast
200 g fresh spinach
100 g feta
onions
1 tsp nutmeg
endive
500 g cherry tomatoes
100 ml olive oil
lamb's lettuce for serving
vegetable oil for frying
salt
pepper
sugar
Metric
Imperial

Utensils

  • frying pan
  • bowl
  • cooking spoon
  • cutting board
  • knife
  • baking sheet
  • oven
  • paper towel
  • spatula

Nutrition per serving

Cal
560
Protein
50 g
Fat
36 g
Carb
8 g
  • Step 1/4

    Wash and dry spinach. Peel onions and dice. Heat some oil in a frying pan set over medium-high heat, add spinach and onion and sauté briefly. Season with salt, pepper, and nutmeg to taste. Remove from pan, add to a bowl, and let cool. Crumble feta into the bowl and fold in the spinach.
    • 200 g fresh spinach
    • onions
    • 100 g feta
    • 1 tsp nutmeg
    • salt
    • pepper
    • vegetable oil for frying
    • frying pan
    • bowl
    • cooking spoon
    • cutting board
    • knife

    Wash and dry spinach. Peel onions and dice. Heat some oil in a frying pan set over medium-high heat, add spinach and onion and sauté briefly. Season with salt, pepper, and nutmeg to taste. Remove from pan, add to a bowl, and let cool. Crumble feta into the bowl and fold in the spinach.

  • Step 2/4

    Pre-heat oven to 180°C/350°F. Wash endive and quarter. Transfer endive and tomatoes onto a baking sheet, drizzle with some olive oil, and season with salt, pepper, and sugar to taste. Roast in oven for approx. 8 – 10 min.
    • endive
    • 500 g cherry tomatoes
    • 100 ml olive oil
    • salt
    • pepper
    • sugar
    • baking sheet
    • oven

    Pre-heat oven to 180°C/350°F. Wash endive and quarter. Transfer endive and tomatoes onto a baking sheet, drizzle with some olive oil, and season with salt, pepper, and sugar to taste. Roast in oven for approx. 8 – 10 min.

  • Step 3/4

    Wash chicken breast and dry with a paper towel. Cut an incision lengthwise and stuff with spinach-feta-mixture. Heat some vegetable oil in another frying pan set over medium-high heat and sear stuffed chicken from both sides for approx. 2 min. Reduce heat and let simmer for approx. 5 – 8 min. until cooked through.
    • 650 g chicken breast
    • frying pan
    • paper towel
    • spatula

    Wash chicken breast and dry with a paper towel. Cut an incision lengthwise and stuff with spinach-feta-mixture. Heat some vegetable oil in another frying pan set over medium-high heat and sear stuffed chicken from both sides for approx. 2 min. Reduce heat and let simmer for approx. 5 – 8 min. until cooked through.

  • Step 4/4

    Wash lamb’s lettuce. Serve stuffed chicken breast with roasted endive and, tomatoes and lamb’s lettuce. Enjoy!
    • lamb's lettuce for serving

    Wash lamb’s lettuce. Serve stuffed chicken breast with roasted endive and, tomatoes and lamb’s lettuce. Enjoy!