Spinach And Feta Stuffed Chicken Recipes

SPINACH & FETA STUFFED CHICKEN BREASTS

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

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.

SPINACH AND FETA STUFFED CHICKEN

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 STUFFED CHICKEN BREASTS

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
• Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
• Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

SPINACH-FETA STUFFED CHICKEN

Steps:

• Flatten chicken to 1/4-in. thickness. Combine spinach and 1/2 cup feta cheese; spoon down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. Combine the flour, oregano, salt and pepper; rub over chicken. , In a large skillet, brown chicken in oil on all sides. Discard toothpicks. Place chicken in a greased shallow 3-qt. microwave-safe dish. Top with tomatoes and remaining feta cheese. , Cover and microwave on high for 18-20 minutes or until chicken juices run clear and cheese is melted. Serve over pasta if desired.

SPINACH & FETA STUFFED CHICKEN

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

Steps:

• Cut a pocket in each chicken breast and insert a layer of spinach and then a layer of feta with black pepper
• Lay out 3 rashers so that hey overlap. Put the chicken on top and wrap them up.
• Heat 1 tbsp olive oil in a pan and add the chicken. Cook on a high heat until the rashers are brown
• Reduce the heat and add the stock and wine. Simmer for about 20 mins
• Remove the chicken from the pan and add the creme fraiche and mustard and stir