Spinach and feta stuffed chicken breast
Sneak some spinach onto the plate with these cheesy spinach-stuffed chicken breasts. Feta, garlic and herbs make for a rich but juicy filling. Not only are they tasty, but easy to make too! Serve with your favourite kind of potatoes and greens.
This recipe is part of our chicken breast recipe collection.
Ingredients
Method
- 4 boneless skinless chicken breasts
- 1 tsp cooking oil
- 2 tsp crushed garlic
- 80g feta
- 120g baby spinach
- 30g parmesan cheese, grated
- ½ cup dry white wine
- Salt and pepper
- 4-8 toothpicks
- 1 tbsp olive oil
- Preheat the oven to 180° C.
- Heat oil in a frying pan over a medium-high heat. Once hot, sauté garlic 1-2 minutes until fragrant and golden. Add the spinach leaves and cook for 1-2 minutes until wilted.
- In a bowl, combine the spinach and garlic mixture with the feta, parmesan and a pinch of salt and pepper.
- Using a paring knife, cut a deep slit along the length of each chicken breast. Press ¼ of the spinach mixture into the slit on each breast. Use toothpicks to secure each breast.
- Arrange breasts on a rimmed baking dish lined with foil, ensuring they have space around them. Drizzle with olive oil and sprinkle with more salt and pepper. Pour wine into the bottom of the baking dish, then bake for 25-30 minutes until golden brown and cooked through.
- Remove the toothpicks before serving.
Serve with our Green beans with lemon and garlic and Baked potatoes.
Tips
How do you keep stuffed chicken from drying out?
To keep your chicken from drying out you can brine your chicken in a mixture of water and a few tablespoons of salt for about 20 to 30 minutes. This will not only boost the natural flavour and moisture of the chicken breasts but will leave you with a super tender piece of meat.
Should I cover stuffed chicken breast with foil while baking?
You don’t have to cover your chicken while cooking, as it's fine to bake it uncovered.