Best 2 Spinach Feta Stuffed Chicken Breasts Recipes

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.

SPINACH & FETA STUFFED CHICKEN BREASTS

Steps:

• Cook onion & garlic until transparent in a little olive oil Add thawed spinach and season to taste Remove from heat and set aside (this part can be done ahead) Season both sides of chicken breasts with salt and pepper ( I did this earlier and then put chicken in fridge) JUST BEFORE BAKING- this takes about 5 min or so: Add crumbled Feta cheese to cooled spinach mixture With a sharp knife make a horizontal slit (butterfly) in the chicken breast. Fill the opening with the spinach/feta mixture approx. 1tbsp each depending on the size of the breast. Secure with toothpicks if necessary. If breasts are small: butterfly and put two together Mix dried bread crumbs and parsley together and roll each stuffed breast in the bread crumbs. Oil baking dish - add chicken (I drizzled a little olive oil over the top of the chicken) and bake at 350 degrees for appox 30-35 min. depending on oven - remove tent for 5 min. remove toothpicks and serve.