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Spinach and Feta Stuffed Chicken
These spinach and feta stuffed chicken breasts are easy to make and cook in just 30 minutes!
- 4 boneless skinless chicken breasts
- 2 tbs olive oil
- Salt and pepper
- 1 tbs olive oil
- 4 cups baby spinach
- 1/2 cup crumbled feta cheese
- 2 cloves garlic minced
- 1 cup crimini mushrooms or white mushrooms, sliced (optional)
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.
Butterfly chicken breasts, but do not cut all the way through. Sprinkle chicken with salt & pepper if desired.
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.
Remove chicken and place 1/4 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.
Serving: 1breast | Calories: 284kcal | Carbohydrates: 3g | Protein: 28g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 366mg | Potassium: 678mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2926IU | Vitamin C: 10mg | Calcium: 134mg | Iron: 1mg