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Feta, Spinach & Sun-Dried Tomato Stuffed Chicken

Savor the delightful combination of tender chicken filled with a creamy spinach, feta, and sun-dried tomato mixture, baked to perfection for a wholesome and satisfying family dinner.
40 min
TOTAL TIME
617
CALORIES
$3.15
PER SERVING
Feta, Spinach & Sun-Dried Tomato Stuffed Chicken
Ingredients
FILLING
2 SERVINGS
Feta Cheese
6 oz feta cheese
Dried Basil
1/4 tsp dried basil
Fresh Spinach
1 handful fresh spinach
Sun Dried Tomatoes
3 whole sun dried tomatoes
chopped
Lemon Juice
1 tbsp lemon juice
Garlic
2 cloves garlic
minced
COOKING
Vegetable Oil
3 tsp vegetable oil
CHICKEN
Boneless Skinless Chicken Breasts
2 whole boneless skinless chicken breasts
Freshly Ground Black Pepper
1/4 tsp freshly ground black pepper
Directions
PREPARATION
20 min
PREP TIME
20 min
COOK TIME
40 min
TOTAL TIME
1
Preheat oven to 350 degrees. Line a baking dish with foil and spray with nonstick spray.
2
With a sharp knife, cut a slit in the side of each chicken breast to form a pocket, then season the chicken with freshly ground black pepper, minced garlic, dried basil, and lemon juice.
FILLING
3
In a skillet over medium heat, add 1 teaspoon of vegetable oil and sauté the fresh spinach until wilted.
4
In a bowl, mix together the wilted spinach, feta cheese, and chopped sun-dried tomatoes.
ASSEMBLY
5
Stuff the chicken breasts with the spinach mixture and secure with toothpicks.
COOKING
6
In a skillet over medium-high heat, add 2 teaspoons of vegetable oil, then brown the chicken on all sides. Remove and place the chicken in the prepared baking dish.
7
Bake the chicken for 20 minutes, or until cooked through. Carefully remove toothpicks and serve.
Health Info
Macros
10g
CARBS
41g
FAT
49g
PROTEIN
Allowed on these diets
KETO
LOW CARB
GLUTEN FREE
Contains these allergens
MILK
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Frequently Asked Questions
What is Stuffed Chicken?
What ingredients are needed to make Stuffed Chicken?
What is the best way to prepare the chicken breasts for stuffing?
What are some popular fillings for Stuffed Chicken?
What cooking techniques can be used for Stuffed Chicken?
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Can I substitute ingredients to suit my taste or dietary preferences?
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