Spinach And Feta–Stuffed Chicken

  1. Preheat oven to 425u0b0.
  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 425u0b0 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.
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butter, garlic, fresh baby spinach leaves, salt, freshly ground black pepper, skinless, feta cheese, grape tomatoes, parmesan cheese, white wine

Taken from www.myrecipes.com/recipe/spinach-feta-stuffed-chicken (may not work)

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