Tuesday, August 6, 2013

Spinach and Feta Stuffed Chicken

stuffed chicken breasts
I never, ever, ever turn down an opportunity to have friends over.  Even on nights where I have a completely full schedule and the idea of making myself presentable much less my house presentable for guests I find myself saying "Friday night?  Sure, come on over–  I'll cook!"

I'm a crazy person and I know it but Wor and I have great friends and it is much easier to play our beloved board games with more than two people.  But really, I like to cook for people.  I love to send people home so full they feel like they won't be able to eat for a week.  

But, then we come back to the issue of my day is crazy busy and I have to prepare a meal for guests in between all my other plans and hope that Lily won't be hanging on to my legs screaming the whole time– been there.  That is why I make this spinach and feta stuffed chicken.  It looks oh so fancy but it is a cinch to whip up and it can be put together the night before.  It's also just a great dinner on a busy day, no need to add guests to the picture.  The creamy filling is absolutely incredible.  I stuff mine to the brim because I feel like I can never have enough in each bite.

stuffed chicken breasts

So if you need a new chicken dish, add this one to your repertoire.  

Spinach and Feta Stuffed Chicken

Serves 4

4 raw chicken breasts
8 oz cream cheese, softened
6 oz crumbled feta cheese
10 oz box frozen chopped spinach, thawed and squeezed dry
1 tsp salt
1 tsp coarse ground pepper
1 tsp seasoned salt
1 tsp paprika
1 Tbsp olive oil

In a medium bowl combine the spinach, feta, cream cheese, salt and pepper.  Mix well, making sure spinach is combined evenly throughout.  

Place the chicken breasts on a flat surface.  Your goal here will be to create a pocket in one side of the chicken that does not reach the other (like in the above picture).  Slice the chicken carefully so that you do not puncture the top of bottom or opposite side– if that happens it will be just fine.  Repeat on all chicken breasts.

Stuff all the chicken breasts with 1 quarter of the filling each.  You will probably want to use a spoon to spread the filling along the whole length of the opening and try to make sure the the filling is even throughout the pocket.  Close each chicken breast and drizzle the tops with olive oil.  Sprinkle the seasoned salt and paprika on each breast.

Bake at 350 for about 40-50 minutes or until there is no pink when you cut the fattest part of the chicken breast.  Don't overcook it, chicken breasts can get dry quickly.

Printable Recipe 

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