Spinach and Feta Stuffed Chicken

Name: Spinach and Feta Stuffed Chicken
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 people
Ingredients: 4 small chicken breasts; 6 oz spinach; 2 tbsp minced onion; 1/2 cup crumbled Feta cheese; 1/4 tsp ground nutmeg; 1 large egg yolk; 1 small garlic clove, minced; 1/4 tsp kosher salt; 2 1/2 tbsp butter (salted or unsalted), divided; 1 tsp olive oil; 1/2 cup white wine; 2 tbsp lemon juice

User Reviews

4.2

15 reviews

Good

Prep Time
15 mins
Cook Time
15 mins
Total Time
1 hr
Servings
4 people
Calories
429 kcal
Course
Main Course
Cuisine
American

Spinach and Feta Stuffed Chicken

Amy Matthews

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This Spinach and Feta Stuffed Chicken is a quick and easy chicken dinner. Chicken breasts are stuffed with a spinach filling, seared with a little bit of butter, and baked in a luscious white wine lemon butter sauce. Even the kiddos will enjoy this!

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Ingredients

Servings

4 small chicken breasts
6 oz spinach
2 tbsp minced onion
1/2 cup crumbled Feta cheese
1/4 tsp ground nutmeg
1 large egg yolk
1 small garlic clove, minced
1/4 tsp kosher salt
2 1/2 tbsp butter (salted or unsalted), divided
1 tsp olive oil
1/2 cup white wine
2 tbsp lemon juice

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Instructions

Preheat oven to 375 degrees.
Take a pairing knife and gently pierce the thickest part of the top of the chicken breast. Push it through the chicken as far as it will go (it will go the length of the breast). Gently use the knife to make a pocket in the chicken, but don't cut all the way through.Place the chicken breasts between two pieces of plastic wrap. Pound out the chicken slightly so it's about 3/4-inch thick. Set aside.
Add the spinach to a large cast-iron skillet. Turn the heat on medium. Use tongs to toss the spinach until it’s completely wilted. Set spinach aside and wipe the pan clean.
Add the cooked spinach, feta, nutmeg, egg yolk, onion, garlic, and salt to a small bowl. Mix to combine.
Put the spinach and feta filling in a plastic baggie. Cut the end off. Gently fill the pocket with your filling, if needed use fingers to nestle the filling into the pocket. Season the chicken on both sides with plenty of salt and pepper. (I use about one teaspoon of salt per pound of chicken breast.)
Heat a large cast-iron skillet to a medium-high heat. Add 2 teaspoons of butter and 1 teaspoon of olive oil. Once the oil and butter are hot, add the chicken breasts. Sear on both sides until they are golden brown and have formed a crust, about 4-5 minutes per side. When they area ready to flip, they will easily release from the pan.
Remove the chicken from the skillet and add the white wine. Use a wooden spoon to scrape up the brown bits from the bottom of the pan. Simmer the wine until reduced by half. Add lemon juice and remaining butter. Add the chicken back to the pan. Put the chicken in the oven and bake until cooked through, about 15 minutes. If you’re unsure, chicken is cooked through at 165 degrees.

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Nutrition Information

Show Details

Serving 1chicken breads with sauce Calories 429kcal (21%) Carbohydrates 4g (1%) Protein 53g (106%) Fat 19g (29%) Saturated Fat 9g (45%) Cholesterol 226mg (75%) Sodium 571mg (24%) Potassium 1106mg (32%) Fiber 1g (4%) Sugar 1g (2%) Vitamin A 4414IU (88%) Vitamin C 18mg (20%) Calcium 154mg (15%) Iron 2mg (11%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 429 kcal

% Daily Value*

Serving	1chicken breads with sauce
Calories	429kcal	21%
Carbohydrates	4g	1%
Protein	53g	106%
Fat	19g	29%
Saturated Fat	9g	45%
Cholesterol	226mg	75%
Sodium	571mg	24%
Potassium	1106mg	24%
Fiber	1g	4%
Sugar	1g	2%
Vitamin A	4414IU	88%
Vitamin C	18mg	20%
Calcium	154mg	15%
Iron	2mg	11%