Spinach and Feta Stuffed Chicken Breasts
These baked chicken breasts stuffed with creamy spinach, feta, and sun-dried tomato filling make an easy and delicious dinner for your whole family!
Servings: 2 people
Calories: 506kcal
Equipment
- Baking Dish
- Cooking Spray
- Knife Set
Ingredients
- 2 boneless skinless chicken breast halves
- freshly ground black pepper , to taste
- 2 cloves garlic , minced
- 1/4 teaspoon dried basil
- 1 tablespoon lemon juice
- 1 large handful of fresh spinach
- 3 sun-dried tomatoes , chopped
- 6 oz. (170g) feta cheese , crumbled finely
- 2 teaspoons olive oil
- 1 tablespoon coconut oil , for frying (optional)
Instructions
- Preheat oven to 350 degrees. Line a baking dish with foil and spray with nonstick spray.
- With a sharp knife, cut a slit in the side of each breast to form a pocket. Rub chicken breast halves with pepper, garlic, dried basil and lemon juice.
- Heat a skillet with the olive oil over medium heat, add the spinach and saute until wilted. Remove from heat.
- In a bowl, mix together the wilted spinach, feta cheese, and chopped sun-dried tomatoes. Stuff the mixture into chicken breasts and secure with toothpicks.
- In skillet, over medium-high heat, melt the coconut oil and brown chicken on all sides. Remove.
- Place the chicken in the prepared baking dish and cook for 20 minutes, or until the chicken is cooked through. Remove toothpicks and serve.
Video
Nutrition
Calories: 506kcal | Carbohydrates: 7.2g | Protein: 43.8g | Fat: 33.2g | Cholesterol: 175mg | Sodium: 856mg | Sugar: 4.9g