Chicken Stuffed with Spinach and Feta
Description
Give your boring chicken breasts more flavor with these Greek-inspired chicken breasts stuffed with feta and spinach. It's so easy and quick, you can make it for a busy weeknight dinner. If you want to make it for a special dinner, add some currants or pi
Ingredients
1 T. + 2 t. olive oil
1/2 medium red onion, small dice or grated
3 c. spinach leaves, tough stems removed, washed thoroughly and dried
dash nutmeg
kosher salt
freshly ground black pepper
2 - 10-oz. boneless, skinless chicken breasts
1/3 c. crumbled feta cheese
Directions
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Heat oven to 350 degrees.
Heat 2 t. oil in a large oven-proof skillet over medium heat until shimmering. Add onion; sauté until soft, 8- 10 minutes; add spinach; sauté until wilted and water evaporates, about 2 minutes; add nutmeg; season with salt and pepper. Remove mixture from skillet; transfer to a bowl to cool. Wipe out skillet; set aside.
Wash chicken and pat dry. Cut each breast in half horizontally. Using a mallet or the bottom of a pan, pound chicken to an even thickness, about 1/4 inch thick. Season all over with salt and pepper.
Stir feta into cooled spinach mixture. Lay chicken breasts on a cutting board so the narrowest ends face you. Place 1/4 of the spinach mixture halfway up each chicken piece. Fold the bottom of the chicken up over the filling to enclose it; roll into a tight cylinder. Use toothpicks or butcher’s twine to secure the rolls. Repeat with remaining chicken and filling.
Return skillet to medium-high heat; add remaining 1 T. olive oil. When oil is shimmering, place chicken breasts in skillet; cook undisturbed until golden brown, 4 - 6 minutes. Turn breasts over; transfer skillet to the oven; bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.