Spinach and feta stuffed chicken breasts

Spinach and feta stuffed chicken breasts

Based on 7 ratings

"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 👌

Preparation

35 min

Baking

8 min

Resting

0 min

Ingredients

2Servings
325 g
chicken breast
100 g
fresh spinach
50 g
feta
1
onions
½ tsp
nutmeg
2
endive
250 g
cherry tomatoes
50 ml
olive oil
lamb's lettuce for serving
vegetable oil for frying
salt
pepper
sugar
MetricImperial

Utensils

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

How-To Videos

homemade-seasoning-salt

Homemade seasoning salt

how-to-prepare-lambs-lettuce

How to prepare lamb’s lettuce

how-to-cut-an-onion

How to cut an onion

Nutrition per serving

Cal560
Fat36 g
Protein50 g
Carb8 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.
    • 100 g fresh spinach
    • 1 onions
    • 50 g feta
    • ½ 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.
    • 2 endive
    • 250 g cherry tomatoes
    • 50 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.
    • 325 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!

  • Enjoy your meal!

    Spinach and feta stuffed chicken breasts

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