Spinach and feta stuffed chicken breasts

Based on 7 ratings
Sponsored

“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!