Indulge in a sensory journey with our satisfying Spinach and Feta Stuffed Chicken Breast recipe. Imagine succulent chicken oozing with a creamy spinach and feta filling, bringing an irresistible blend of tang and earthiness to every bite. It’s an elegant dish that’s perfect for a special occasion but simple enough for a weeknight delight.
Budget Information
Total Recipe Cost: Approximately $12.50
Cost per Serving: Roughly $3.13
Why This Recipe Works
Why does this recipe sing a triumphant culinary symphony? Because we’ve harmonized tender chicken with a luscious, Mediterranean-influenced stuffing that transforms this dish into a melody of flavors. It’s not just about the taste—this recipe is about celebrating textures, from the delicate crunch of cooked spinach to the creamy, dreamy goodness of feta that ties everything together.
Ingredients + Optional Substitutions
– 4 boneless, skinless chicken breasts ($8.00)
– 1 cup fresh spinach, chopped ($0.75)
– 1/2 cup crumbled feta cheese ($1.50)
– 2 tablespoons olive oil ($0.50)
– 2 cloves garlic, minced ($0.20)
– Salt and pepper to taste ($0.05)
– Optional: Lemon zest for a citrusy spark ($0.30)
Substitute Suggestions: Feel free to swap out feta with goat cheese for a milder flavor. You could also add sun-dried tomatoes for a punch of umami.
Step-by-step Recipe Instructions
Step 1: Preheat your oven to 375°F (190°C). As your kitchen warms, the anticipation builds!
Step 2: In a skillet, heat olive oil over medium heat and saute the garlic until it’s fragrant and a tad golden. Stir in the chopped spinach and cook until it wilts beautifully. Allow this mixture to cool slightly before the next magic act!
Step 3: In a bowl, combine the wilted spinach, crumbled feta, and salt and pepper. If you’re adding lemon zest, stir it in now—feel the freshness lifting your spirits!
Step 4: Gently cut a pocket into each chicken breast, breathtakingly careful not to slice through. With each slice, visualize the treasure waiting to be unearthed within.
Step 5: Stuff each chicken breast with the spinach-feta mixture, packing it like a precious secret only known to you and your guests. Secure with toothpicks if necessary to keep everything snug.
Step 6: Place the chicken onto a baking dish, drizzle with remaining olive oil, and sprinkle a touch more salt and pepper across the surface, like brushing the final stroke on a masterpiece.
Step 7: Bake for 25-30 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and juices run clear. Your oven does the heavy lifting here, allowing you to put your feet up!
Nutritional Facts
Calories: 320
Protein: 40g
Carbohydrates: 3g
Total Fats: 15g
Saturated Fat: 6g
Fiber: 1g
Sugar: 0g
Sodium: 420mg
Storage and Reheating Tips
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, pop it in the oven at 350°F until warmed through, ensuring not to dry out your delightful creation. The microwave works in a pinch, but use it sparingly to maintain the filling’s texture.
Serving Suggestions
Complement this dish with a side of roasted veggies or a fresh mixed greens salad drizzled with balsamic vinaigrette. A glass of crisp white wine pairs beautifully, amplifying the Mediterranean notes in the chicken for a truly memorable dinner.
Reader Tips or Helpful Notes
Tip from experience: Allow your stuffed chicken to rest a few minutes post-bake before slicing. This lets the juices redistribute, ensuring every bite is juicy and tender. Also, having a quick-read thermometer on hand takes the guesswork out of cooking chicken to perfection.
Recipe FAQs
Q: Can I use frozen spinach?
A: Absolutely! Just make sure to thaw and squeeze out the excess water before cooking.
Q: What’s the best way to pound out the chicken if it’s too thick?
A: Place the chicken breast between two sheets of parchment paper and gently flatten with a rolling pin or meat mallet.
Q: Can I prepare this ahead of time?
A: You sure can! Assemble up to step five and store in the fridge for up to 24 hours before baking.
Q: Are there other cheeses I can use?
A: Goat cheese, ricotta, or even a creamy blue cheese would work perfectly here.
Q: How do I know when the chicken is done?
A: The internal temperature should be 165°F, and using a thermometer takes out all the guesswork!
