Easy Chicken Spinach Feta Recipes

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SPINACH & FETA STUFFED CHICKEN



Spinach & feta stuffed chicken image

This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

Provided by Good Food team

Categories     Dinner, Main course, Supper

Time 45m

Number Of Ingredients 5

4 boneless chicken breast fillets , skin on
85g frozen leaf spinach , defrosted
85g feta cheese , crumbled
2 tbsp olive oil
2 tbsp pine nut
Calories308 calories
Fat18 grams fat
SaturatedFat5 grams saturated fat
Carbohydrate2 grams carbohydrates
Sugar1 grams sugar
Fiber1 grams fiber
Protein36 grams protein
Sodium1.32 milligram of sodium

Steps:

  • Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
  • Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

SPINACH & FETA STUFFED CHICKEN BREASTS



Spinach & Feta Stuffed Chicken Breasts image

Delicious meets healthy in the calorie friendly main dish. The credit goes to a recipe card picked up at the farmer's market. Only 15 minutes prep time and 20 minutes cook time. If you want, you can prep it and chill, popping it in the oven up to 2 days later. Hope you enjoy this one.

Provided by Granny Moses

Categories     Chicken Breast

Time 35m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 9

3 cups lightly packed spinach (approx 4 oz)
1 garlic clove, minced
1 teaspoon olive oil
4 boneless skinless chicken breast halves (about 1.25 pounds)
1/4 cup crumbled feta cheese
1 teaspoon lemon pepper
1/2 teaspoon oregano
chopped parsley (optional)
addtional feta (optional)
Calories175.6
Fat6.3
SaturatedFat2.2
Cholesterol83.9
Sodium259.4
Carbohydrate1.5
Fiber0.5
Sugar0.5
Protein27.1

Steps:

  • Preheat oven to 400°F
  • In saucepan, cook spinach and garlic til spinach is tender; drain; set aside.
  • Place chicken breasts between 2 peices of plastic wrap. Pound with mallet to 1/4" thickness. Remove from wrap.
  • Spoon 1/4 of spinach and garlic mix onto center ofeach chicken breast; top with 1 TB of the feta. Fold long sides in, then roll up from the short end. Secure with wooden toothpicks. Coat chicken with non-stick cooking spray or brush with olive oil; sprinkle with lemon pepper and oregano.
  • Transfer chicken to shallow baking dish. Bake for 20 minutes or til chicken is no longer pink (170°F). If desired, top with chopped parsley and additional crumbled feta.

SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. -Jim Knepper, Mount Holly Springs, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces fresh spinach (about 10 cups)
1-1/2 teaspoons cider vinegar
1/2 teaspoon sugar
1/8 teaspoon pepper
2 boneless skinless chicken thighs
1/2 teaspoon chicken seasoning
3 tablespoons crumbled feta cheese
1 teaspoon olive oil
3/4 cup reduced-sodium chicken broth
1 teaspoon butter
Calories 253 calories
Fat14g fat (5g saturated fat)
Cholesterol86mg cholesterol
Sodium601mg sodium
Carbohydrate5g carbohydrate (2g sugars
Fiber2g fiber)
Protein26g protein. Diabetic Exchanges

Steps:

  • Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly., Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string. , In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes., Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.

SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

This dish is brimming with lots of spinach, onion and feta. Serve it up with steamed rice for a complete meal. Or try it over a bed of mixed greens. Found this through WW, only 5 pts per serving.

Provided by Amber Dawn

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 tablespoon olive oil, divided
1 medium onion, chopped
10 ounces spinach, fresh
1 teaspoon lemon, zest of
1/4 cup feta cheese, crumbled
1 teaspoon table salt, divided
1/2 teaspoon black pepper, divided
1 lb boneless skinless chicken breast
Calories212.3
Fat8.6
SaturatedFat2.6
Cholesterol81
Sodium875
Carbohydrate5.8
Fiber2.2
Sugar1.9
Protein27.8

Steps:

  • In a large nonstick skillet heat 1 teaspoon oil; sauté onion until golden, 5 minutes.
  • Wilt spinach (steam spinach or heat damp spinach over medium heat in nonstick pan); stir in zest, feta, 1/2 teaspoon salt and 1/4 teaspoon pepper.
  • Set aside.
  • Divide spinach mixture between chicken breasts.
  • Roll up and secure with toothpicks.
  • Sprinkle with remaining salt and pepper.
  • In same skillet, heat remaining oil over medium-high heat.
  • Cook chicken, turning occasionally, until golden brown and cooked through, about 10 minutes.
  • Remove toothpicks.

SUKI'S SPINACH AND FETA PASTA



Suki's Spinach and Feta Pasta image

Spinach, tomatoes, and mushrooms mingle with tangy feta cheese in this quick and easy dish for a summer night or anytime.

Provided by Anonymous

Categories     Main Dish Recipes     Pasta

Time 40m

Yield 4

Number Of Ingredients 10

1 (8 ounce) package penne pasta
2 tablespoons olive oil
½ cup chopped onion
1 clove garlic, minced
3 cups chopped tomatoes
1 cup sliced fresh mushrooms
2 cups spinach leaves, packed
salt and pepper to taste
1 pinch red pepper flakes
8 ounces feta cheese, crumbled
Calories451.1 calories
Carbohydrate51.8 g
Cholesterol50.5 mg
Fat20.6 g
Fiber4.6 g
Protein17.8 g
SaturatedFat9.8 g
Sodium655.8 mg
Sugar9.2 g

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook pasta in boiling water until al dente; drain.
  • Meanwhile, heat olive oil in a large skillet over medium-high heat; add onion and garlic, and cook until golden brown. Mix in tomatoes, mushrooms, and spinach. Season with salt, pepper, and red pepper flakes. Cook 2 minutes more, until tomatoes are heated through and spinach is wilted. Reduce heat to medium, stir in pasta and feta cheese, and cook until heated through.

CHICKEN SPINACH FETA PUFF PASTRY POCKETS



Chicken Spinach Feta Puff Pastry Pockets image

My husband loves these puff pastries filled with chicken. It's the only way I can get him to eat spinach!

Provided by J_Daly

Categories     Appetizers and Snacks     Pastries

Time 58m

Yield 8

Number Of Ingredients 10

2 skinless, boneless chicken breasts, cut into 1-inch cubes
2 teaspoons minced garlic
1 teaspoon dried parsley
½ teaspoon lemon juice
¼ teaspoon ground black pepper
2 slices bacon, cut into bite-size pieces
1 small onion, diced
1 (10 ounce) package fresh spinach
½ cup crumbled feta cheese
1 (17.25 ounce) package frozen puff pastry sheets, thawed
Calories415.3 calories
Carbohydrate30.1 g
Cholesterol27.6 mg
Fat26.8 g
Fiber1.9 g
Protein13.9 g
SaturatedFat7.8 g
Sodium350.4 mg
Sugar1.4 g

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
  • Place chicken in a bowl with garlic, parsley, lemon juice, and pepper.
  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned and crispy, about 5 minutes. Drain bacon slices on paper towels, reserving grease in the skillet.
  • Saute chicken in the bacon grease until no longer pink on the outside, 5 to 7 minutes. Add onion; cook and stir until onion is translucent, about 5 minutes. Add spinach to pan, 1 handful at a time, until it begins to wilt, about 3 minutes. Remove from heat.
  • Cut each pastry sheet in half. Spread out pastry on a floured surface. Layer a portion of feta cheese, chicken, and bacon-spinach mixture over each piece. Fold pastry over stuffing and crimp edges with fingers. Place pockets seam-side down on the prepared baking sheet.
  • Bake in the preheated oven until golden brown, about 30 minutes.

SPINACH & FETA STUFFED CHICKEN BREAST (QUICK & EASY)



Spinach & Feta Stuffed Chicken Breast (Quick & Easy) image

This is the best chicken I have EVER had! It's so fast and easy and it tastes like something you would get at a fancy dinner somewhere nice! My husband raved about it and my friends love it too! It's a keeper!

Provided by Sarah in New York

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)
Calories870.6
Fat54.9
SaturatedFat25.9
Cholesterol187.8
Sodium1858.1
Carbohydrate47.5
Fiber5.5
Sugar5.5
Protein47.7

Steps:

  • Preheat oven to 350.
  • Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
  • Cook spinach in garlic and oil on top of stove until done.
  • Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
  • Distribute spinach mixture onto each chicken breast. (You may have some leftover).
  • Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
  • Roll each breast in bread crumbs until well coated.
  • Place in glass baking dish and pour butter over them.
  • Cook for 30 minutes and serve.
  • NOTE:.
  • I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!

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