I love a good stuffed chicken breast, but I love even more when I have all the ingredients I need on hand when a particular craving strikes. Since my list of recipes-to-try grows more ad more each week, I also love knocking one off the list from time to time. I ripped this out of RR’s Everyday Magazine because it looked like an easy, healthy weeknight recipe. I served it with English Peas (recipe soon!) and my standby cous cous.
Baked Stuffed Greek Chicken
Just the Tip / Inspired by RR
Here’s what I used:
- 1 tbsp olive oil
- 2 large shallots, finely chopped
- 3 large cloves garlic, finely chopped
- One 10-ounce package grown spinach, stems removed (or use thawed frozen spinach)
- Salt and pepper
- Freshly grated nutmeg
- 3 tbsp butter
- 1 cup whole wheat panko breadcrumbs
- 1 tsp dried oregano
- 4 skinless, boneless chicken breasts
- 1/2 cup crumbled feta cheese
Here’s what I did:
- Preheat the oven to 425°.
- Heat 1 tbsp olive oil in a small skillet over medium heat. Saute the shallots and 2 grated garlic cloves for a few minutes until softened. Transfer to a bowl to cool.
- Meanwhile, heat a couple of tbsp of water in a large saute pan. Add the spinach, cover with a lid, and allow to steam, tossing occasionally, for about 5 minutes. Allow to cool, then squeeze any liquid from the spinach through a clean dish towel. Add to the bowl with the shallots, and season with salt, pepper, and nutmeg. Once that mixture has cooled, add the feta and mix together.
- Melt the butter in the same small saute pan that you used for he shallots. Grate in the garlic and stir for about a minute until fragrant. Turn off the heat and add the panko and oregano.
- Spray a baking dish with nonstick spray. Split each chicken breast across (but not all the way through) and open like a book. Stuff with the spinach mixture, letting the stuffing overflow at the edges. Place the chicken pieces in the baking dish and top with the breadcrumbs. Bake until cooked through, about 20-25 minutes.