Mediterranean Stuffed Chicken Breasts

July 20, 2016

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You guys! These Mediterranean stuffed chicken breasts are amazing! I am seriously drooling looking at the picture because they were so yummy. I just made them last week and I think I need to make them again tomorrow.

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I love stuffing anything – chicken breasts, pork chops, zucchini boats. It is just a great way to take something boring and make it sparkle a wee bit. (Sorry, I’ve been watching too much Outlander). The options are truly endless for what to stuff them with – gouda/bacon/breadcrumbs? (super good in pork chops), sautéd veggies/kale/parm?, olives/mushrooms/fontina? But I seriously love these Mediterranean flavors. I first made it for my husband who loves sun-dried tomatoes and spinach. And my love of feta knows no bounds. So it was pretty easy to combine them.

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When I first split the breasts open, I tenderize them with a meat hammer (free therapy). This makes the meat so tender and wonderful. Then I fill it with the flavorful stuffing, and I use a few toothpicks to close it, trying to lay them sideways so it cooks evenly.

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 One you have done this, the rest is so simple. Just heat olive oil in a pan, and sear on each side, about 4 minutes a side. Then you pop it in your preheated oven at 425, and let it finish cooking. The result: 
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Seriously, if you can crank your AC or find a day that is less then 90 degrees, put this on your meal plan for next week. You (and whoever else is at your dinner table) will thank me.

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Happy Eating! xoxo Katie

Mediterranean Stuffed Chicken Breasts (printer version here): 

Ingredients:

3 boneless skinless chicken breasts, sliced open and pounded thin

4 T. olive oil, divided

1 onion, diced

3 garlic cloves, diced

1 10 oz. package of spinach, thawed and squeezed of excess water

1 cup (about 14) sun dried tomatoes, diced

4 oz. feta cheese

Salt and pepper

 

Directions:

 

Preheat oven to 425.

Heat oil in pan on medium heat, then add onions with a pinch of salt. Saute for 3-5 min until soft, then add garlic. Cook for one minute, then add spinach and sun dried tomatoes, along with 1 t. Salt and ½ t. pepper. Cook together for about 5 minutes, stirring frequently, until tomatoes become soft and ingredients are well combined.

Lightly season chicken breasts with salt and pepper. Open up and spoon about ½ cup of spinach filling into each, then add about ¼ cup of feta. Close using 3-4 tooth picks.
Heat pan (lightly wiping out spinach mixture if using same pan) with remaining 2 T. olive oil on high heat. Place stuffed chicken breasts in when pan is hot, searing for about 4 minutes each side. Place in oven and cook for additional 6-8 minutes until cooked through.

 

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