This recipe for chicken breasts stuffed with spinach, feta cheese and pine nuts has a fabulous blend of Mediterranean flavors.
Stuffing chicken is something I often do. Often I will use left over rice, but today, I used pine nuts to add an extra bit of texture to the stuffing.
Serve this dish with rice or couscous for a delicious Middle Eastern inspired main course.
It’s easy to make in less than 30 minutes!
Chicken Breasts Stuffed with Spinach, Feta & Pine Nuts
To make the recipe, you will need the following ingredients:
- 3 ounces fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1 tablespoon pine nuts, toasted
- 1 tsp fresh thyme, minced
- 1 tsp fresh lemon juice
- 2 garlic cloves, finely minced
- 2 (6-ounce) skinless, boneless chicken breast halves
- Kosher salt
- freshly ground cracked black pepper
- 1 tablespoon of extra virgin olive oil
Preheat the oven to 350° F. Cook the spinach for just a minute until spinach wilts, tossing constantly. Place spinach in a colander; press to remove almost all of the moisture.
Combine the cooked spinach, feta cheese, nuts, thyme, juice, and garlic.
Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 tablespoons filling into each pocket.
Tie with kitchen twine and seal with wooden tooth picks. Sprinkle chicken with salt and pepper.
Heat the olive oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown.
Place the chicken in a baking dish and bake at 350° for 20 minutes or until no longer pink.
Serve with rice or couscous and a side salad. Enjoy!
Are you loving the pine nuts? Serve the dish with wild rice and pine nuts. They are a great combo!
Chicken Breasts stuffed with Spinach, Feta and Pine Nuts
Pine nuts, feta cheese and spinach give a wonderful creamy center to these rolled chicken breasts.
Ingredients
- 3 ounces fresh spinach, chopped
- 1/4 cup crumbled feta cheese
- 1 tbsp pine nuts, toasted
- 1 tsp fresh thyme, minced
- 1 tsp fresh lemon juice
- 2 garlic cloves, finely minced
- 12 ounces skinless, boneless chicken breast halves
- 1/4 tsp Kosher salt
- dash of freshly ground cracked black pepper
- 1 tablespoon of extra virgin olive oil
Instructions
- Start by preheating the oven to 350° F. Place a large oven proof pan over medium high heat. Add the spinach to pan; cook it for just a minute until spinach wilts, tossing constantly. Place spinach in a colander; press to remove almost all of the moisture.
- Combine the cooked spinach, feta cheese, nuts, thyme, juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
- Stuff 3 tablespoons filling into each pocket. Tie with kitchen twine and seal with wooden tooth picks. Sprinkle chicken with salt and pepper.
- Heat the olive oil in pan over medium-high heat. Add chicken; cook 3 minutes on each side or until brown. Place the chicken in a baking dish and bake at 350° for 20-25 minutes or until done.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 434Total Fat: 20gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 161mgSodium: 623mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 57g
Nutritional information is approximate due to natural variation in ingredients and the cook-at-home nature of our meals.