Spinach and feta stuffed chicken breasts
Difficulty
Easy 👌Ingredients
| 650 g | chicken breast |
| 200 g | fresh spinach |
| 100 g | feta |
| 2 | onions |
| 1 tsp | nutmeg |
| 4 | endive |
| 500 g | cherry tomatoes |
| 100 ml | olive oil |
| lamb's lettuce for serving | |
| vegetable oil for frying | |
| salt | |
| pepper | |
| sugar |
Utensils
- frying pan
- bowl
- cooking spoon
- cutting board
- knife
- baking sheet
- oven
- paper towel
- spatula
Nutrition per serving
560
50g
36g
8g
Step 1/4
- 200 g fresh spinach
- 2 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
- 4 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
- 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.
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in Berlin