Well lookie here! My first official recipe post! For those of you who’ve been following me on my social media (Snapchat especially) know I post up a few recipes every other day and I’m so excited I get to create this platform so I can share all my little tidbits and things.

So this recipe in particular was a pretty popular one and actually one of my personal favorites because of the obvious. (Stuffed anything…..YO.)

Let me start by saying it took a few different tries to get this recipe right! The process is actually super easy but the only tricky part was making sure that certain conditions were right but not to worry. That’s where my mistakes come in handy!

#Mistake 1- Watery filling!

Whatever you do make sure that your spinach and cream cheese mixture is pretty solid. Most of the water usually comes from the spinach so try drain it after cooking.

#Mistake 2- Not flattening the chicken breast.

I thought I could get away with this step as laziness prevailed but that was a big NO. NO. For this recipe the chicken breast MUST be flat so go ahead and pound the heck out of that breast (No pun intended. lol) I don’t have a mallet but I used a heavy pan and it works just the same. Some people use their fists too! Honestly, Your kitchen your rules. I found it to be therapeutic as hell.

#Mistake 3- Under Seasoning

There’s so much going on in this recipe that its so easy to forget to season. So make sure that the breadcrumbs are seasoned, the chicken is seasoned on the interior and exterior and of course the filling is equally as seasoned. It literally makes the biggest difference ever.

Anyway hope you enjoy the recipe! I served this over mushroom risotto and a side salad. A M A Z I N G.

Note: Leftovers will be hard to come by!

 

 

Spinach and Feta Stuffed Chicken Breast

Stuffed Chicken Breast

Spinach and Feta stuffed chicken breast

Print Recipe
Spinach & Feta Stuffed Chicken Breast
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
rolls
Ingredients
  • cooking spray or oil
  • 3 chicken breasts
  • 1 cup frozen spinach (thawed and water drained)
  • 1 small onion
  • 2 garlic cloves
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/2 cup seasoned breadcrumbs
  • 1-2 sprigs spring onion (optional)
Prep Time 20 minutes
Cook Time 25-30 minutes
Servings
rolls
Ingredients
  • cooking spray or oil
  • 3 chicken breasts
  • 1 cup frozen spinach (thawed and water drained)
  • 1 small onion
  • 2 garlic cloves
  • 1/2 cup crumbled feta cheese
  • 3 tablespoons sour cream
  • 1/2 cup seasoned breadcrumbs
  • 1-2 sprigs spring onion (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Begin by preparing the chicken by cutting the breast lengthwise into two equal size cutlets. Take each cutlet and begin flattening it with a mallet. (I used a heavy duty pan and it works just a well)
  3. Heat up olive oil in a frying pan and add garlic, onion and spinach till done. Aprox. 5 minutes. (Season if needed)
  4. Place spinach/garlic mixture in a bowl and mix in feta cheese and sour cream till you get a thick mixture and set aside.
  5. Beat the egg in a shallow dish and set aside.
  6. Mix breadcrumbs and add additional seasoning (Taste the breadcrumbs till you feel ts well seasoned- it makes all the difference!) then set aside.
  7. Take one flat chicken cutlet, add a tablespoon of the spinach/feta mix, roll it up and seal it with a toothpick.
  8. Take the chicken roll and dip it in the egg wash.
  9. then in the breadcrumbs mix.
  10. Repeat for all chicken cutlets and place on the greased baking dish.
  11. Bake in the oven for about 25-30 minutes until chicken is done and the exterior is golden brown. (Keep in mind If you use a metal baking sheet it'll cook faster- I used glass)
  12. Optional: Garnish with spring onion
Share this Recipe
 

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

Save

0