Spinach-Feta Stuffed Chicken
Spinach-Feta Stuffed Chicken is a side dish that serves 4. Watching your figure? This gluten free and dairy free recipe has 326 calories, 50g of protein, and 10g of fat per serving. For $2.96 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. This recipe from Spicy Southern Kitchen requires garlic clove, black pepper, olive oil, and sun-dried tomatoes. From preparation to the plate, this recipe takes roughly 45 minutes. This recipe is liked by 925 foodies and cooks. Taking all factors into account, this recipe earns a spoonacular score of 98%, which is tremendous. Try Spinach-Feta Stuffed Chicken, Spinach and Feta Stuffed Chicken, and Chicken Stuffed with Spinach and Feta for similar recipes.
Servings: 4
Ingredients:
4 cups baby spinach
½ teaspoon black pepper, divided
4 chicken breasts, butterflied and pounded to ¼-inch thickness
1 tablespoon fresh dill
1 garlic clove, minced
1 teaspoon lemon zest
4 teaspoons olive oil, divided
½ a sweet onion, thinly sliced
¼ teaspoon red pepper flakes
¾ teaspoon salt, divided
¼ cup sun-dried tomatoes
Equipment:
frying pan
bowl
oven
toothpicks
Cooking instruction summary:
Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add onion and sauté for 2 minutes. Add garlic and sauté 2 more minutes.Rinse spinach and place wet spinach in skillet with onions. Stir for about 30 seconds. Once spinach is lightly wilted, remove skillet from heat.Place sun-dried tomatoes in a small bowl and pour boiling water to cover over them. Let soak for 3-5 minutes. Drain and let cool slightly. Slice sun-dried tomatoes and add to mixture in skillet along with lemon zest, feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, dill, and red pepper flakes.Preheat oven to 375º. Lay chicken breasts out on a work surface. Season with remaining salt and pepper. Divide filling evenly and place on center of each chicken piece. Roll and secure with toothpicks.Heat 2 teaspoons olive oil in a large stainless steel skillet over medium-high heat. Place rolled-up chicken breasts in pan seam side down. Saute for 3 minutes, flip over and sauté for 3 more minutes.Place skillet in oven for 5-7 minutes to finish cooking. Remember- handle of pan will be hot when removing from oven. I forget this sometimes :(
Step by step:
1. Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat.
2. Add onion and sauté for 2 minutes.
3. Add garlic and sauté 2 more minutes.Rinse spinach and place wet spinach in skillet with onions. Stir for about 30 seconds. Once spinach is lightly wilted, remove skillet from heat.
4. Place sun-dried tomatoes in a small bowl and pour boiling water to cover over them.
5. Let soak for 3-5 minutes.
6. Drain and let cool slightly. Slice sun-dried tomatoes and add to mixture in skillet along with lemon zest, feta cheese, ¼ teaspoon salt, ¼ teaspoon black pepper, dill, and red pepper flakes.Preheat oven to 375º. Lay chicken breasts out on a work surface. Season with remaining salt and pepper. Divide filling evenly and place on center of each chicken piece.
7. Roll and secure with toothpicks.
8. Heat 2 teaspoons olive oil in a large stainless steel skillet over medium-high heat.
9. Place rolled-up chicken breasts in pan seam side down.
10. Saute for 3 minutes, flip over and sauté for 3 more minutes.
11. Place skillet in oven for 5-7 minutes to finish cooking. Remember- handle of pan will be hot when removing from oven. I forget this sometimes :(
Nutrition Information:
covered percent of daily need
