Feta cheese is not a staple in my house and as much as I LOVE cheese, I’ve never cooked with feta. The salad that was served to Kyle and I at the wedding we were at recently had feta on the side. We looked at each other and commented on how good the feta was. I decided then that I needed to add feta to one of my upcoming menus.

So I decided to make a stuffed chicken breast with spinach and feta. Easy enough and it sounded so good! I reduced some tomato sauce and served it over some orzo on the side.

Spinach and Feta Stuffed Chicken
  • 2 chicken boneless skinless chicken breasts
  • 1/2 bag fresh spinach
  • 2 cloves garlic, finely minced
  • 2 tsp plus 1 tbsp olive oil
  • 2 tbsp crumbled feta cheese
  • salt and pepper

Heat oil in a medium-sized oven-safe saute pan to medium heat. Add garlic and cook for 30 seconds. Add spinach, stir in with garlic. Cover and cook for 1-3 minutes. Once spinach has wilted remove from heat and transfer to a bowl.

Season both sides of chicken with salt and pepper. Cut small pockets (about 2 inches wide) in the sides of the chicken breasts. Using a sharp paring knife, slice the inside of the chicken open to increase the size of the pocket without enlarging the outer opening, being careful not to cut through to the opposite side.

Pre-heat oven to 350 degrees F. Return the saute pan to medium-high heat with 1 tbsp olive oil. Stuff chicken with feta then spinach mixture. Carefully place stuffed breasts in the hot pan and cook until chicken has begun to brown, turning once, about 4 minutes per side. Cover and move pan to oven. Cook for 10 minutes or until chicken is cooked through.

Prep time: 10 minutes

Cook time: about 20 minutes

Serves: 2

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