Name: Spinach and Feta Stuffed Chicken
Prep time: 60 min
Cook time: 35 min
Total time: 95 min
Ingredients: 4 Boneless Chicken Breast (filet and pounded); 8 oz Feta Cheese (Pre-crumbled ); 1 bag Baby Spinach; 2 Garlic Cloves; Olive Oil; 1 medium Lemon; 1 cup White Wine; 1-2 cups Chicken Broth; 2 garlic cloves (chopped fine); Olive Oil; 2 TBLSP Corn Starch (mix with 1/4 cup water)

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Spinach and Feta Stuffed Chicken

This meal can have a variety of Sauces. I used a lemon wine reduction to pair it with the Spinach and Feta. If you aren't a big lemon lover a nice white wine sauce is perfect.

Course Main Course

Cuisine American, Greek

Keyword chicken, chicken marsala, Feta, healthy, Lemon, Spinach, White Wine

Prep Time 1 hour

Cook Time 35 minutes

Total Time 1 hour 35 minutes

Servings 4 people

Ingredients

4 Boneless Chicken Breast filet and pounded

8 oz Feta Cheese Pre-crumbled

1 bag Baby Spinach

2 Garlic Cloves

Olive Oil

Sauce

1 medium Lemon

1 cup White Wine

1-2 cups Chicken Broth

2 garlic cloves chopped fine

Olive Oil

2 TBLSP Corn Starch mix with 1/4 cup water

Instructions

Preparing Chicken

Take your chicken breast and filet them into 2 peices each . Pound out the meat and set aside.

Chop your garlic, and place in a large saute pan with your olive oil. Saute your garlic to a light golden brown

Place your baby spinach in the saute pan.

Saute your spinach until it has reduced but is still firm 1 to 4 minutes. You will use the same saute pan for your sauce so just set aside.

Place spinach in a bowl, let it cool and then add your feta cheese, season to your liking

Divide your spinach filling into 8 servings. Place your chicken on a board and spread your filling on each of the chicken breast pieces. Roll your chicken up using tooth picks to secure in place

Grease a 9x13 baking dish and place the chicken roll ups in the pan.

Place in the oven on 375 degrees Fahrenheit for 20 to 30 minutes chicken is thin so it will depend on your oven as to how long it will take.

Lemon and White Wine Sauce

In your saute pan add a Tblsp of olive Oil and 2 chopped garlic cloves. Saute for a minute until lightly browned. Add your lemon juice, wine and chicken broth and bring to a slight boil. Reduce the heat, take your corn starch and water mixture and slowly add to your sauce until you have the consistency you like.

Recipe Notes

White Wine - I use Pinot Grigio, but feel free to use a white wine that you like to cook with, just not to sweet of a wine.

Chicken Broth - In a pinch my go to item in the kitchen is Better Than Bouillon Roasted Chicken Base, the flavor is very close to the real thing, just one note, if you use Bouillon remember that when you are seasoning taste before you add your salt! 1 find that Better than Bouillon is very rich, they call for 1 tsp per 8 oz of water, this will make a very strong broth, adjust to your liking.

I try and use the same saute pan for both the Spinach and the Sauce it gives a little more flavor, and reduces the amount of dishes that need to be washed.

When cooking the chicken each oven is a little different. You want to make sure you don't over cook, start checking at about 20 minutes to ensure you don't dry it out.