Best 9 Spinach And Feta Chicken Recipes

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.

GRILLED CHICKEN SALAD WITH TOMATOES, SPINACH, AND FETA

Steps:

• Prepare barbecue (medium-high heat). Drain oil from feta into glass measuring cup. Whisk in oregano. Transfer 1/2 cup oil mixture to small bowl; whisk in 2 tablespoons vinegar. Season dressing with salt and pepper (reserve remaining oil mixture for brushing).
• Brush chicken and onion wedges with reserved oil mixture; sprinkle with salt and pepper. Grill chicken until cooked through, 7 to 8 minutes per side, and onion until tender, 3 to 4 minutes per side. Transfer to cutting board; let rest 5 minutes.
• Meanwhile, arrange spinach on large platter. Combine all tomatoes, olives, and feta in large bowl. Toss with enough dressing to coat generously. Season with salt and pepper. Arrange on platter with spinach.
• Thinly slice chicken; arrange chicken and onion wedges on platter. Drizzle chicken and spinach with more dressing and serve.

CHICKEN WITH SUN-DRIED TOMATOES, FETA AND SPINACH IN PHYLLO CUPS

Steps:

• Preheat oven to 400 degrees F.
• Brush 6 or 12-cup muffin tins with butter using pastry brush. Brush a layer of phyllo dough with butter, top with a second sheet of pastry, butter, then season the phyllo with salt and pepper and then top with a third sheet. Cut into 6 or 12 squares and arrange the phyllo in cups, allowing the dough to crumple and spill out of the tops of the tins. Brush the inside of the pastry cups with remaining butter. Bake until golden, 5 to 8 minutes. Cool.
• To a skillet preheated over medium high heat add chicken, garlic and onions and season with salt and pepper. Saute 5 minutes, add the sun-dried tomatoes and spinach and cook another 3 to 5 minutes. Add feta and taste to adjust seasonings.
• To serve, place phyllo cups on a serving platter and fill with mounds of chicken, sun- dried tomatoes and spinach mixture. A hearty vegetable and olive salad makes a perfect starter or side to this delicious, quick cross between chicken pot pies and spanakopita.

CHICKEN, SPINACH, SUN-DRIED TOMATO, AND FETA PIZZA

Steps:

• Preheat oven to 425.
• Heat olive oil in large skillet on medium to medium-high heat.
• When oil is hot, add chicken and garlic.
• Cook until chicken is done and set aside.
• In another skillet, add water and spinach.
• Cover skillet at medium heat and wait for spinach to wilt.
• Remove spinach and drain.
• Spoon pizza sauce onto crust and spread to desired thickness.
• Cut tomatoes into small pieces.
• Distribute chicken evenly on crust.
• Cover chicken and crust with mozzarella cheese.
• Add spinach, tomatoes, and feta cheese.
• Bake for 18 minutes or until crisp.

GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)

Steps:

• Preheat oven to 400°F. In a medium bowl, combine spinach, yogurt, feta cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. Slit chicken breasts at the wide end, inserting knife as far into the breasts as possible, creating a pocket for stuffing. Carefully stuff each breast with half of the spinach, yogurt and cheese mixture so that each breast is plump. Stop stuffing once the mixture begins to drip out of the slit end. Set aside any remaining spinach mixture. Lightly grease a baking sheet or shallow casserole dish with cooking spray. Place stuffed breasts in pan and brush each with olive oil, then season with remaining salt and pepper. If there is leftover spinach, yogurt and cheese mixture, spread it over the top of the breasts after they are brushed with oil and seasoned. Bake 45 to 50 minutes, or until the juices run clear. Let chicken stand for 5 to 15 minutes, then cut each breast into fourths. Enjoy.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM

Steps:

• Season chicken breasts with salt & pepper.
• In a small bowl, mix together the cream cheese and feta with a fork.
• Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
• To Freeze: Wrap individually, label, and freeze.
• To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

PASTA WITH CHICKEN, SPINACH, TOMATOES, AND FETA CHEESE

Steps:

• Cook pasta according to package directions; drain.
• Meanwhile, lightly coat the rack of an indoor electric grill with cooking spray. Preheat grill. Place chicken on grill rack. If using a grill with a cover, close lid. Grill until chicken is no longer pink (170 degrees F). (For a covered grill, allow about 6 minutes. For an uncovered grill, allow 12 to 15 minutes, turning once halfway through grilling.) Cut chicken into bite-size pieces.
• For dressing, in a small bowl whisk together 3 tablespoons oil, vinegar, orange peel, orange juice, honey, mustard, salt, and pepper; set aside.
• In a 5- to 6-quart Dutch oven heat 1 teaspoon oil over medium-high heat. Add tomatoes and garlic; cook for 1 minute, stirring frequently. Stir in pasta and chicken; remove from heat.
• Gradually add spinach and dressing to chicken mixture, tossing gently until spinach is slightly wilted. Transfer mixture to a serving bowl. Sprinkle with cheese and pine nuts.
• **GRILL PAN DIRECTIONS: Place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet, pound chicken lightly until about 1/2 inch thick. Remove plastic wrap. Coat a grill pan with nonstick cooking spray; heat pan over medium-high heat. Add chicken; cook for 10 to 12 minutes or until no longer pink (170 degrees F), turning
• **To assemble the salad as shown in the photo, toss pasta with chicken and transfer to a large serving bowl. Heat the dressing before tossing with the spinach and tomato mixture; transfer to the serving bowl. Sprinkle with cheese and pine nuts.

SPINACH, CHICKEN AND FETA NOODLES

Steps:

• Boil noodles and some salt in 2 quarts of water until done.
• In a Large frying pan, add a small amount of oil and heat. Add chicken pieces and cook until juices run clear. Take out of pan and set aside.
• Add 1-2 tablespoons of butter to pan and add onions, garlic, salt, pepper, and sautee until translucent. Add 1/4 cup wine and let simmer until reduced. Add drained spinach and cook a little longer. Crumble 3/4 of feta cheese into the mixture and mix well. (Add a small amount of lemon if you choose).
• On a large platter put down your egg noodles and top with spinach mixture, then top off with chicken breasts. When time to serve crumble remaining feta cheese on top.

LINGUINE WITH CHICKEN, SPINACH AND FETA

Steps:

• Heat oil in large skillet over medium high heat, add onion and garlic and saute 30-60 seconds.
• Add tomatoes, parsley, oregano and lemon juice. Cook 2-3 minutes.
• Add chicken, spinach and wine, cook 3-5 minutes more till heated through.
• Pour sauce over cooked pasta, top each serving with crumbled feta. I would have topped with some kalamata olives - but I didn't have any - next time!