Spinach and Feta Stuffed Chicken Breast
Tender chicken breasts pounded thin and filled with a savory mixture of fresh spinach, tangy feta cheese, and herbs, then baked until juicy and golden. An elegant and flavorful meal for two.
Prepare the chicken breasts
Pat the chicken breasts dry with paper towels. Place each chicken breast between two sheets of plastic wrap or in a large resealable bag. Using a meat mallet or a heavy rolling pin, pound the chicken until it's about 1/2-inch thick and even. Season both sides of the pounded chicken with 1/4 teaspoon salt and 1/8 teaspoon black pepper.
💡 Pro Tips:
- •Pounding creates a larger, even surface for stuffing and helps the chicken cook uniformly.
- •Seasoning the chicken directly adds flavor to the meat itself.
Make the filling
Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the minced garlic and cook for 30 seconds until it smells pleasant (fragrant). Add the 2 cups fresh spinach and cook, stirring, for 2-3 minutes until the spinach wilts (becomes soft and droopy) and all its liquid evaporates. Take the skillet off the heat. Stir in the 1/2 cup crumbled feta cheese, 1 tablespoon fresh parsley, 1/4 teaspoon dried oregano, and the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Mix well.
💡 Pro Tips:
- •Fragrant means it smells good and aromatic.
- •Make sure to cook out the liquid from the spinach so the filling isn't watery.
Stuff and roll the chicken
Lay each pounded chicken breast flat. Place half of the spinach and feta filling evenly over one side of each chicken breast, leaving a small border around the edges. Carefully roll up each chicken breast tightly, starting from the filled side, to form a log. You can secure them with toothpicks if needed, but often the chicken will hold its shape.
💡 Pro Tips:
- •Do not overfill, or the chicken will be hard to roll and the filling might escape.
- •Rolling tightly helps the chicken cook evenly and keeps the filling inside.
Bake the chicken
Preheat your oven to 400°F (200°C). Place the rolled chicken breasts seam-side down on a baking sheet. Bake for 25-30 minutes, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C). The chicken should be golden brown on the outside. If you used toothpicks, remove them before serving.
💡 Pro Tips:
- •Baking seam-side down helps prevent the chicken from unrolling.
- •An instant-read thermometer ensures the chicken is cooked safely without over-drying.
Serve
Carefully remove the chicken from the oven. Let it rest for 5 minutes before slicing and serving. This allows the juices to settle, keeping the chicken moist. Serve immediately with a side of roasted vegetables or a simple salad.
💡 Pro Tips:
- •Resting meat after cooking keeps it juicy and tender.
- •Slicing on a diagonal can make for a beautiful presentation.
- Meat mallet or rolling pin
- Medium skillet
- Baking sheet
- Spatula
- Measuring cups
- Measuring spoons
- Knife and cutting board
- Toothpicks (optional)
- 💡If you don't have fresh spinach, you can use 1/2 cup of frozen chopped spinach. Make sure to thaw it and squeeze out all excess water before mixing with the feta.
- 💡For extra flavor, add a pinch of red pepper flakes to the spinach mixture for a little kick.
- 💡This dish pairs well with cauliflower rice, mashed cauliflower, or a simple side of roasted broccoli for a keto-friendly meal.
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