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 STUFFED CHICKEN BREASTS
Serve these Greek stuffed chicken breasts with your favorite vegetable side or salad.
Provided by Bibi
Categories World Cuisine Recipes European Greek
Time 1h15m
Yield 2
Number Of Ingredients 12
Steps:
- Zest lemon. Remove lemon pith with a sharp knife and slice flesh horizontally. Reserve slices.
- Heat 2 tablespoons olive oil in an oven-safe, nonstick skillet over medium heat until it shimmers, 2 to 3 minutes. Add onion and cook until translucent, 3 to 5 minutes. Add lemon zest and garlic and heat until fragrant, about 1 minute.
- Add spinach to the onion mixture. Cook and stir until heated through, about 3 minutes. Remove spinach-onion mixture to a bowl. Wipe skillet clean and set aside. Stir feta cheese and olives into the spinach mixture. Season with salt and pepper.
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut a 2-inch slit along the edges of the thick side of each chicken breast. Cut lengthwise, being careful not to cut through the bottom or the opposite edge, creating a pocket. Season the pocket with salt and pepper.
- Stuff each chicken breast with 1/2 of the onion and spinach mixture and close the slits with toothpicks. Dust chicken lightly with flour, salt, and pepper.
- Heat 2 tablespoons olive oil in the same skillet over medium-high heat until shimmering, about 2 minutes. Place chicken in the hot oil with the rib side facing up. Cook until browned, 3 to 5 minutes per side. Turn chicken rib-side down and place lemon slices on top.
- Bake in the preheated oven until an instant-read thermometer inserted into the center registers 165 degrees F (74 degrees C), about 35 minutes.
Nutrition Facts : Calories 594.8 calories, Carbohydrate 17.2 g, Cholesterol 86.8 mg, Fat 46.5 g, Fiber 4.3 g, Protein 30.1 g, SaturatedFat 9.7 g, Sodium 1129.9 mg, Sugar 2.4 g
GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)
Provided by á-166036
Number Of Ingredients 8
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.
GREEK STUFFED CHICKEN
Make and share this Greek Stuffed Chicken recipe from Food.com.
Provided by Lori Alcorn
Categories Chicken
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
- Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
- Saute the chicken breasts in the butter until lightly browned on each side.
- Add any other spices you would like, I usually use salt, pepper and parsley.
- Bake in the oven at 350 degrees for 25 minutes.
Nutrition Facts : Calories 362.1, Fat 23.1, SaturatedFat 9.7, Cholesterol 170.9, Sodium 310.3, Carbohydrate 2.3, Fiber 1.2, Sugar 0.9, Protein 35.3
GREEK STUFFED CHICKEN BREASTS
"After retiring to Tennessee, we missed the tastes of Chicago's Greektown," relates Beverly Hemmerich from Fairfield Glade. "Here's a version of a Greek-themed entree we often enjoyed."
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a nonstick skillet, saute the onion, garlic and pepper flakes in 2 teaspoons oil until tender. Add spinach; cook and stir for 2 minutes or until heated through. Remove from the heat. Stir in cheeses., Cut a pocket in each chicken breast by slicing horizontally almost to the bone. Fill each pocket with 1/4 cup spinach mixture. Place chicken in a 13x9-in. baking dish. In a small bowl, whisk the lemon juice, basil, oregano, salt, garlic powder, pepper and remaining oil; brush over chicken. , Cover and bake at 400° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Remove skin before serving.
Nutrition Facts : Calories 248 calories, Fat 8g fat (3g saturated fat), Cholesterol 92mg cholesterol, Sodium 490mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 2g fiber), Protein 37g protein. Diabetic Exchanges
SPINACH-FETA STUFFED CHICKEN
Once the stuffed chicken breasts are browned in a skillet, cooking them in microwave gets them done quickly. Be sure to check each piece of chicken--particularly those in the center of the baking dish--to be sure that each of them is cooked through.
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- Flatten chicken to 1/4-in. thickness. Combine spinach and 1/2 cup feta cheese; spoon down the center of each chicken breast half. Fold chicken over filling and secure with toothpicks. Combine the flour, oregano, salt and pepper; rub over chicken. , In a large skillet, brown chicken in oil on all sides. Discard toothpicks. Place chicken in a greased shallow 3-qt. microwave-safe dish. Top with tomatoes and remaining feta cheese. , Cover and microwave on high for 18-20 minutes or until chicken juices run clear and cheese is melted. Serve over pasta if desired.
Nutrition Facts : Calories 267 calories, Fat 9g fat (4g saturated fat), Cholesterol 75mg cholesterol, Sodium 834mg sodium, Carbohydrate 15g carbohydrate (8g sugars, Fiber 3g fiber), Protein 29g protein.
GREEK-STUFFED CHICKEN BREAST WITH LEMON SAUCE
Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.
Provided by tcasa
Categories World Cuisine Recipes European Greek
Time 1h25m
Yield 2
Number Of Ingredients 15
Steps:
- Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.
- Preheat the oven to 375 degrees F (190 degrees C).
- Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.
- Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.
- Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.
- Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.
- Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Nutrition Facts : Calories 353.6 calories, Carbohydrate 13.3 g, Cholesterol 77.5 mg, Fat 20.7 g, Fiber 4.8 g, Protein 30.9 g, SaturatedFat 5.5 g, Sodium 532.1 mg, Sugar 4.7 g
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