Spinach and Feta Stuffed Chicken Breasts

Name: Spinach and Feta Stuffed Chicken Breasts
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8 servings
Ingredients: cooking spray or oil mister; 1 tsp olive oil; 1/2 medium onion; 2 cloves garlic; 1/4 cup chopped scallions; 10 oz package frozen chopped spinach; 1/4 cup chopped parsley; 1 tbsp fresh dill; 1/2 cup 2.5 oz crumbled Feta cheese; 1/3 cup fat free ricotta; 1/4 tsp kosher salt and pepper; 8 thin skinless chicken breast cutlets; 1 large egg; 1 tbsp water; 1/2 cup whole wheat seasoned breadcrumbs

User Reviews

4.4

36 reviews

Good

Prep Time
10 mins
Cook Time
10 mins
Total Time
35 mins
Servings
8 servings
Calories
169 kcal
Course
Dinner
Cuisine
Mediterranean

Spinach and Feta Stuffed Chicken Breasts

Iris Warren

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These spinach and feta stuffed chicken breasts are an easy dinner! Chicken cutlets stuffed with spinach, feta, ricotta then breaded and baked to perfection!

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Ingredients

Servings

cooking spray or oil mister
1 tsp olive oil
1/2 medium onion (chopped)
2 cloves garlic (minced)
1/4 cup chopped scallions
10 oz package frozen chopped spinach (thawed and juice squeezed out)
1/4 cup chopped parsley
1 tbsp fresh dill
1/2 cup 2.5 oz crumbled Feta cheese
1/3 cup fat free ricotta
1/4 tsp kosher salt and pepper (plus more to taste)
8 thin skinless chicken breast cutlets (1.5 lbs total)
1 large egg
1 tbsp water
1/2 cup whole wheat seasoned breadcrumbs

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Instructions

Preheat oven to 350°F. Spray a large baking sheet with spray.
Follow steps above 1 through 9.
Heat the oil a medium skillet. Add onions, garlic and scallions and sauté about 1 minute, until fragrant.
Preheat the air fryer to 400F. Spray both sides of the chicken with oil. Cook, in two batches 12 minutes turning halfway.
Add spinach, parsley, dill, 1/4 tsp kosher salt and pepper and cook another minute or until heated through.
Remove from heat and mix in the feta and ricotta cheese.
Season chicken lightly with more kosher salt and pepper to taste.
Place about 1/4 cup of spinach mixture in the center of the chicken and roll, then lay the chicken seam side down on a platter or piece of wax paper. Repeat with the remaining chicken.
Whisk the egg and water together in a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
Dip the chicken rolls into the egg mixture, then into the breadcrumbs and place seam side down on the baking sheet.
Repeat with the remainder then lightly spray to top of the chicken with cooking spray.
Bake about 25 minutes or until cooked through.