Spinach and Feta–Stuffed Chicken |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Stuffing spinach into chicken is a genius idea when you don't want to eat those plain green vegetables. Serve with tomatoes to finish off this delightfully healthy dish. Ingredients:
1 tablespoon butter |
1 garlic clove, minced |
6 cups fresh baby spinach leaves |
1/8 teaspoon salt |
1/8 teaspoon freshly ground black pepper |
4 (6-ounce) skinless, boneless chicken breast halves |
2 ounces feta cheese, crumbled (about 1/2 cup) |
2 cups grape tomatoes |
2 tablespoons grated fresh parmesan cheese |
1/4 cup dry white wine |
Directions:
1. Preheat oven to 425°.
2. Melt butter in a large cast-iron skillet over medium heat. Add garlic; cook 30 seconds. Gradually add spinach to pan, turning with tongs. Sprinkle with salt and pepper; cook 2 minutes or until spinach wilts, stirring frequently. Remove from pan; cool.
3. Place chicken between 2 sheets of plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet.
4. Crumble one-fourth of feta cheese over each chicken breast half; divide spinach mixture evenly among chicken breast halves. Roll up, jelly-roll fashion. Tuck in sides; secure each roll with wooden picks. Place chicken in skillet. Cook over medium-high heat 3 minutes. Turn chicken over; cook 2 minutes or until browned. Add tomatoes to skillet; sprinkle chicken with Parmesan cheese. Transfer skillet to oven.
5. Bake at 425° for 25 minutes or until chicken is done and tomatoes begin to burst. Transfer chicken and tomatoes to a serving platter. Add wine to skillet, scraping pan to loosen browned bits. Remove wooden picks from chicken; cut into slices. Serve with tomatoes and pan juices.
6. Tip: You can prep in the morning, and then pop it in the oven when you're ready.
|
|