Spinach & Feta Stuffed Chicken
Prep time
Cook time
Total time
Serves: 4
  • 4 medium boneless skinless chicken breast halves
  • 2 tbs olive oil
  • Salt & pepper
  • Filling:
  • 1 tbs olive oil
  • 4 cups baby spinach
  • ½ cup crumbled feta cheese
  • 2 cloves garlic, minced
  • 1 cup crimini -OR- white mushrooms, sliced (optional)
  1. Prepare filling as follows: Heat 1 tbs of olive oil in a large deep skillet over high heat. Add all ingredients, except the feta cheese. Cook, stirring constantly until spinach has wilted; remove to a bowl and stir in the feta cheese. Keep it warm.
  2. Butterfly chicken breasts, but do not cut all the way through. Sprinkle chicken with salt & pepper if desired.
  3. Heat 2 tbs olive oil in the same skillet over medium-high heat. Add chicken to the pan and brown well on each side—about 8 minutes per side.
  4. Remove chicken and place ¼ of the spinach mixture in each chicken breast. Return to the skillet, cover and cook over medium-low heat for about 10 minutes or until chicken reaches 165 degrees F on a thermometer or the juices run clear.
Recipe by The Midnight Baker at https://bakeatmidnite.com/spinach-feta-stuffed-chicken/