Best 5 Greek Chicken With Sauted Baby Spinach Sprinkled With Feta Cheese Recipes
Embark on a culinary journey to the heart of the Mediterranean with our delectable Greek chicken recipe. This dish tantalizes the taste buds with its succulent chicken, sautéed baby spinach, and a sprinkle of tangy feta cheese. Indulge in a symphony of flavors as the tender chicken, marinated in a blend of aromatic herbs and spices, pairs perfectly with the wilted spinach, offering a delightful textural contrast. The finishing touch of crumbled feta cheese adds a salty, tangy note that elevates the dish to new heights.
Accompanying this main course are three additional recipes that complement the Greek theme: a refreshing tzatziki sauce, a flavorful Greek salad, and a delightful baklava dessert. The tzatziki sauce, with its cool and tangy cucumber-yogurt base, provides a refreshing balance to the richness of the chicken. The Greek salad, a vibrant medley of fresh vegetables, feta cheese, and a tangy dressing, offers a healthy and colorful side dish. And the baklava, with its layers of filo pastry, chopped nuts, and sweet syrup, serves as a sweet and indulgent ending to your Greek feast.
SPINACH AND FETA STUFFED CHICKEN BREASTS
Explore many Middle Eastern possibilities in this easy chicken dinner. We're combining feta, a salty, tangy cheese, with baby spinach for a bonus serving of greens built in the stuffed chicken breast. Try using mozzarella or provolone cheese for a more mild, kid-friendly dish. One chicken breast comes in at just over 300 calories. That leaves room for a side of whole-grain quinoa or farro. If you have leftover spinach, use it for a simple side salad. If you don't want to bother stuffing the chicken cutlets, turn these ingredients into a simple salad with a drizzle of olive oil and balsamic vinegar.
Provided by Ruth Cousineau
Time 36m
Yield Serves 4 (serving size: 1 stuffed chicken breast half)
Number Of Ingredients 9
Steps:
- Heat a large skillet over medium heat. Add 1 tablespoon olive oil to pan. Add onion; cook 8 minutes, stirring frequently. Remove pan from heat; stir in dill, spinach, and feta cheese. Cool 10 minutes. Cut a horizontal slit through the center of each chicken breast to form a pocket. Stuff each pocket evenly with spinach mixture. Close pockets with toothpicks. Sprinkle with salt and pepper. Heat skillet over medium-high heat. Add 1 1/2 teaspoons olive oil to pan. Add chicken; cook 4 minutes. Turn chicken. Cover pan, reduce heat to medium, and cook 5 minutes or until chicken is done.
Nutrition Facts : Calories 319, Fat 13.5 g, SaturatedFat 4.5 g, Sodium 585 mg
SPINACH & FETA SAUTE
With just the right level of garlic and a pleasant mix of cheese and almonds, this quick side will brighten any plate. You could also try it stuffed in a filet. -Sharon Delaney-Chronis, South Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 10m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, saute garlic in oil for 1 minute. Add spinach and almonds; saute 2 minutes longer or just until spinach is wilted. Sprinkle with cheese.
Nutrition Facts :
GREEK SPINACH-STUFFED CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
SPINACH AND FETA STUFFED CHICKEN
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
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.
Nutrition Facts : Calories 212.3, Fat 8.6, SaturatedFat 2.6, Cholesterol 81, Sodium 875, Carbohydrate 5.8, Fiber 2.2, Sugar 1.9, Protein 27.8
GREEK CHICKEN
A very good light summer dish. I serve it with sliced tomatoes, feta cheese, and garlic bread.
Provided by Karen
Categories World Cuisine Recipes European Greek
Time 8h45m
Yield 8
Number Of Ingredients 7
Steps:
- In a glass dish, mix the olive oil, garlic, rosemary, thyme, oregano, and lemon juice. Place the chicken pieces in the mixture, cover, and marinate in the refrigerator 8 hours or overnight.
- Preheat grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and discard the marinade. Cook chicken pieces up to 15 minutes per side, until juices run clear. Smaller pieces will not take as long.
Nutrition Facts : Calories 412.4 calories, Carbohydrate 3.5 g, Cholesterol 97.1 mg, Fat 30.7 g, Fiber 1.4 g, Protein 31.1 g, SaturatedFat 6.7 g, Sodium 94.6 mg
Tips:
- Use a well-seasoned cast iron skillet or grill pan. This will help to create a nice sear on the chicken and prevent it from sticking.
- Don't overcrowd the pan. If you're cooking a lot of chicken, cook it in batches so that each piece has enough room to brown properly.
- Cook the chicken over medium heat. This will help to prevent it from burning and allow it to cook evenly throughout.
- Use a meat thermometer to ensure that the chicken is cooked through. The internal temperature of the chicken should reach 165 degrees Fahrenheit.
- Let the chicken rest for a few minutes before serving. This will help the juices to redistribute throughout the meat, making it more tender and flavorful.
- Serve the chicken with your favorite sides, such as roasted potatoes, rice, or grilled vegetables.
Conclusion:
Greek chicken with sauteed baby spinach and feta cheese is a delicious and healthy dish that is perfect for any occasion. The chicken is tender and flavorful, the spinach is wilted and slightly sweet, and the feta cheese adds a salty, tangy flavor. This dish is also very easy to make, and it can be ready in under 30 minutes. So next time you're looking for a quick and easy weeknight meal, give Greek chicken with sauteed baby spinach and feta cheese a try. You won't be disappointed!
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