Spinach Stuffed Chicken Breasts
Spinach and feta cheese rolled up inside thin sliced chicken breast and baked to a beautiful, buttery, browned deliciousness.
Ingredients
- 1 tablespoon Butter, melted
- 1 tablespoon Extra virgin olive oil
- 2 teaspoons Greek Girls Gourmet All Purpose Greek Seasoning (divided)
- 5 ounces Spinach, fresh (stems removed, rough chopped)
- 1 tablespoon Water (optional)
- 4 ounces Feta cheese, crumbled
- 2 pounds Chicken breast, thin sliced (6 pieces)
- Pan spray
- Salt and pepper
- Toothpicks
Instructions
- Preheat oven to 375°. Spray a 8”x10”x2” baking dish with pan spray. Set aside.
- Melt the butter, add olive oil and 1 teaspoon All Purpose Greek Seasoning. Stir to combine and set aside.
- Place the chopped spinach in a non-stick pan over low to medium heat. Stir until wilted. Add up to 1 tablespoon water to help wilting. Allow to cool. Add 3 ounces feta cheese and 1 teaspoon All Purpose Greek Seasoning. Fold gently to combine. Set aside.
- Lay the thin-sliced chicken breast on a cutting board. Cover with plastic wrap or wax paper. Using a meat tenderizer, pound thicker areas of breasts to a uniform ½" thickness. Discard the plastic wrap or wax paper. Sprinkle both sides of chicken with salt and pepper.
- Spoon the spinach mixture equally onto the wider end of each breast. Sprinkle on the remaining feta cheese. Starting at the wider end, gently roll each breast, with the spinach mixture inside. Secure with a toothpick. Transfer to the prepared baking dish.
- Pour the butter and oil mixture over the rolled breasts; use a brush or spoon to be sure they are completely covered. Bake at 375° for 40 minutes or to an internal temperature of 165° degrees.
- Baste the finished breasts with pan drippings, then allow them to rest about 5 minutes before serving.
