Chicken Stuffed with Spinach, Feta, and Pine Nuts

I saw this recipe on MyRecipes and decided to make it for dinner. I am so glad I did! The chicken was juicy, flavorful, and so delicious. I loved the spinach stuffing with the salty feta and crunchy pine nuts… the combination of flavors and textures was excellent. The chicken was well received by my kids, which is exciting (for me), and my husband and I both really loved it too. I served this stuffed chicken with Orzo with Sun-Dried Tomatoes, Pine Nuts, and Basil and Roasted Grape Tomato and Zucchini Topped with Feta and Chives for a delicious and flavorful meal.

Preheat oven to 350 degrees.

Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan then add the spinach; cook 45 seconds or until spinach starts to wilt, stirring constantly. Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds. Remove from the pan and set aside. Wipe pan clean.

Combine spinach, feta cheese, pine nuts, basil, and lemon juice together in a bowl, mix until well combined. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff half of the filling into each pocket. Seal with wooden toothpicks. Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat remaining 1 tablespoon of oil in pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown. Add broth, scrape up any browned pieces then cover pan with a lid. Place pan into the oven. Bake for 15 minutes, or until chicken has cooked through. Remove from the oven and let the meat rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.

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Chicken Stuffed with Spinach, Feta, and Pine Nuts

Prep Time: 10 min.

Cook Time: 20-25 min.

Total Time: 30-35 min.

Ingredients:

1 tbsp + 1 tsp olive oil (divided)
3 cups of fresh baby spinach, chopped
Pinch of crushed red pepper flakes
2 garlic cloves, minced
2 tbsp crumbled feta cheese
2 tablespoons pine nuts, toasted
2-3 fresh basil leaves, chopped
1-2 tsp fresh lemon juice
2 skinless, boneless chicken breast halves
Sea salt and freshly cracked pepper, to taste
1/2 cup chicken broth

Directions:

Preheat oven to 350 degrees.

Heat a large OVENPROOF skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan then add the spinach; cook 45 seconds or until spinach starts to wilt, stirring constantly. Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds. Remove from the pan and set aside. Wipe pan clean.

Combine spinach, feta cheese, pine nuts, basil, and lemon juice together in a bowl, mix until well combined. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff half of the filling into each pocket. Seal with wooden toothpicks. Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.

Heat remaining 1 tablespoon of oil in pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown. Add broth, scrape up any browned pieces then cover pan with a lid. Place pan into the oven. Bake for 15 minutes, or until chicken has cooked through. Remove from the oven and let the meat rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.

Adapted recipe and photos by For the Love of Cooking
Original recipe by MyRecipes