Chicken Breast Stuffed with Spinach and Light Feta
A main dish that’s equal parts healthy and delicious.
Ingredients
You'll need:
1/2 cup Silani Light Feta cheese, crumbled
1/4 cup Silani Ricotta cheese (if you’re into a creamier dish)
1 tbsp olive oil (for cooking)
4 boneless, skinless chicken breasts
2 cups fresh spinach (or 1 cup frozen spinach, thawed and drained)
1/4 tsp garlic powder
1/4 tsp onion powder
Salt and pepper to taste
1 tbsp fresh lemon juice
1 tbsp fresh parsley, chopped (for garnish)
Instructions
1. In a large pan, heat 1 tbsp of olive oil over medium heat. Add the spinach and sauté for 2-3 minutes until wilted (if using fresh spinach). Then, remove from heat to cool. In a bowl, combine the sautéed spinach with the crumbled Silani Light Feta cheese, Silani Ricotta cheese (if using), garlic powder, onion powder, salt, and pepper. Stir until well mixed.
2. Preheat the oven to 375°F (190°C). Cut a pocket into each chicken breast by slicing horizontally, making sure not to cut all the way through. Season both sides of the chicken breasts with salt, pepper, and a squeeze of lemon juice.
3. Stuff each chicken breast with the spinach and feta mixture, filling evenly. Use toothpicks to secure the opening if needed.
4. Heat a bit more olive oil in a large oven-safe skillet over medium heat, then brown the chicken breasts on both sides for about 3-4 minutes per side, until golden. Transfer the skillet to the preheated oven and bake the chicken for 20-25 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
5. Remove the toothpicks, garnish with fresh parsley, and get ready to wow everyone at the table.
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