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Spinach Stuffed Chicken Breasts [UPDATED]
Published 10:22am Thursday, October 11, 2012 Updated 10:22am Thursday, October 11, 2012
I’m sure if you’ve read any of my recipes, that you know how much I love the flavor of Greek food. Of course, my family isn’t always as enthusiastic. But once in a while I come across a recipe that incorporates the flavors of Greek cooking, without being so obvious. This stuffed chicken recipe is perfect! It’s simple; it’s fancy enough to serve to guests that might think you spent hours preparing it; it has great flavor; and everyone loved it!
I also changed up the recipe so that there were fewer calories by choosing fat free cheeses and limiting the oil.
Enjoy!
Spinach Stuffed Chicken Breasts
Serves 4
Ingredients:
4 boneless chicken breasts, about 6 oz each
10 oz package of frozen spinach, thawed and moisture squeezed out
1 tsp olive oil
½ cup (2.5 oz) fat free Feta cheese
1/3 cup fat free ricotta cheese
½ onion, chopped fine
2 cloves garlic, minced
¼ cup chopped fresh parsley (or 1 tbsp dried parsley)
Salt and pepper
1 egg
½ cub seasoned panko or bread crumbs
Cooking spray
Toothpicks
Directions: In a small skillet, heat oil and add onions and garlic. Cook for about 1 minute. Add in the spinach and parsley, salt and pepper to taste, and cook one more minute. Remove from heat and add in the feta and ricotta cheese until blended. Set aside.
Preheat oven to 350 degrees. Spray an oven safe baking dish with the cooking spray.
Slice each chicken breast in half, forming a pocket. Stuff the spinach mixture in each breast and lay in the pan, leaving room around each. Use the toothpicks, if necessary, to hold the chicken together. Beat the egg and brush the egg on top of each chicken breast, then sprinkle the bread crumbs on top.
Bake for 45-60 minutes until chicken is cooked through and bread crumbs are browned.
I served with some roasted garlic-parmesan potatoes (which could bake in the oven with the chicken), and a cucumber, tomato, olive Greek-style salad. If you want the recipe for those – email me! Connie.knapp@fergusfallsjournal.com.
