I had great success with a dish last night that was too simple and tasty not to share. It was quick, healthy and full of flavor with minimal ingredients. My kind of recipe. If you like feta and chicken, you will like this and have to try.
Total time (had I not been repeatedly interrupted by a toddler) about 30 min
Makes 4 servings
Spinach and Feta Stuffed Chicken
3/4 cup crumbled feta
1/2 cup thawed frozen chopped spinach, squeezed dry (I had to cook mine as it was frozen, so that added a little time, versus if you had it pre-defrosted. But I think it being warm made step 2 below better.)
3 tablespoons cream cheese
1/4 cup chopped scallions (I didn't have scallions, so I used finely chopped white onion, about 2 Tbsp. Worked well.)
2 cloves garlic, minced
3 tablespoons extra virgin olive oil (EVOO)
salt and pepper to taste (or whatever you like to season chicken breasts with)
4 6-oz boneless, skinless chicken breasts
- Preheat oven to 450.
- In a bowl, mix the first 5 ingredients.
- Cut a lengthwise pocket into each breast; season each pocket and stuff with spinach mixture.
- In oven-proof skillet, heat EVOO over medium-high heat and cook chicken until golden, about 4 minutes per side.
- Transfer to oven and bake 5-7 minutes.
We ate with a side of sautéed green beans with bacon, but I think it lends itself well to a variety of veggies and/or sides. What's your favorite side dish?