Spinach & Feta Stuffed Chicken
Prep Time: 15 Mins
Cook Time: 20 Mins
Total Time: 35 Mins
Serves: 2-4
Everywhere I went in Ireland there was always an Irish stuffed chicken breast on the menu and I ordered them all – each was stuffed with different cheeses and was sometimes served in a creamy sauce. I find the stuffed chicken is so tasty no sauce is required and then this dish is still very healthy. It's a simple yet elegant recipe that’s high in protein and perfect for a cozy dinner or to impress guests with minimal effort. Serve with a side of roasted root vegetables or mashed potatoes for a true Irish touch!
Ingredients
1 ½ tablespoons olive oil, divided
2 garlic cloves, minced
2 cups (100g) baby spinach, roughly chopped
100g feta cheese
4 chicken breasts (approx. 650g)
3 sprigs of thyme
1 teaspoon smoked paprika
Salt
Pepper
Directions
Preheat the oven to 425˚F (220˚C).
In a large skillet over medium heat, warm up ½ tablespoon of olive oil. Add the garlic and cook for 1 minute, stirring. Add the spinach and cook until just wilted. Remove from heat, let cool until you can handle it, and squeeze out excess water.
In a small bowl combine the spinach, feta and a pinch of salt.
Cut a slit ¾ of the way through the chicken lengthwise to create an envelope for the filing. Stuff each chicken breast with ¼ of the mixture and seal horizontally with a toothpick.
Season the outside of the chicken breast with a generous sprinkle of salt, pepper, and paprika on both sides.
Heat 1 tablespoon olive oil in the same skillet you used to cook the spinach. Add the thyme to the oil to flavour it and sear the chicken on both sides, about 4 minutes per side.
Transfer the breasts to the oven for 10-15 minutes or until the chicken reaches 165˚F (75˚C). Let rest for 5 minutes before serving.
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Leftovers are kept for 3-4 days in the refrigerator.
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Per 1 serving (4 total):
Calories: 352
Carbohydrates: 2g
Protein: 50g
Fat: 16g
Saturated Fat: 5g
Fiber: 0g
Sugar: 0g
