Spinach and feta stuffed chicken breasts
"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
Baking
Resting
Ingredients
Utensils
frying pan, bowl, cooking spoon, cutting board, knife, baking sheet, oven, paper towel, spatula
How-To Videos
Homemade seasoning salt
How to prepare lamb’s lettuce
How to cut an onion
Nutrition per serving
Step 1/4
- 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
- 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
- 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
- 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!
