I don’t often make stuffed chicken breasts. The recipes always sound (and of course look) good. However, for some reason, I just thought they were too much work and not worth the effort. Well I was wrong.
I got this super fresh feta cheese over the weekend. I wanted to use it in a recipe other than my mason jar salads so I went to my facebook page and asked for some recipe ideas. There were many suggestions but the one that caught my eye was stuffing the chicken breast with feta and spinach – hence a Greek stuffed chicken breast. So I decided to put my reservations about stuffing a chicken breast aside and try it out.
Many recipes called for cutting a pocket into the chicken breast for the “stuffing”. This method did not appeal to me because I prefer to have my chicken breast pounded into thinner cutlet style pieces. I don’t know I just think they cook better that way. Then I found this stuffed chicken breast recipe by Skinnytaste. Instead of “stuffing” the chicken she spreads the mixture onto a thin cutlet then rolls up. I used this method and it worked perfectly. The chicken cooked evenly and was nice and moist.
Let’s talk about the filling I prepared because it was so good. It had amazing flavor, was deliciously creamy, and tasted sinful. Even my oldest daughter, who has become quite picky, absolutely loved it. She ate it all. And to be honest I was a little shocked because the spinach was very obvious. This is what I did. I sautéed some baby spinach in a little garlic. Then I stirred in greek yogurt, cream cheese, parmesan cheese, and little seasoning. Oh mama it was good. Reminded me a little of an artichoke and spinach dip minus the artichokes. Then I divided the mixture among the chicken breasts, rolled up, dipped into egg wash and breadcrumbs, and then baked. Easy. Perfect. Serious YUM!
It was a little messy to prepare and I was a little worried about the cheese oozing out everywhere but it turned out great. Cheese stayed in place even after being sliced. Someone on instagram asked me what my secret was to keeping the cheese from oozing out. I don’t really have a secret but I think that by not filling the chicken breast to much with the spinach mixture and also rolling as tight as possible helps.
A huge bonus to this recipe is it can certainly be made ahead of time. You can prepare and freeze before baking or bake completely then heat up the night you want to eat. I prefer the later because it will take less time to warm up and you can easily bring for lunches. But either would work.
I highly recommend trying this recipe. It is delicious. Now that I know stuffed chicken is so easy to make I will definitely be testing out and creating new recipes.
- 4 chicken breasts, pounded into thin cutlets
- 1 tablespoon olive oil
- 3 garlic cloves, minced
- 5 ounce packaged baby spinach
- ¼ cup plain greek yogurt
- ¼ cup cream cheese
- ¼ cup crumbled feta
- 2 tablespoons grated parmesan cheese
- ⅛ teaspoon salt
- ¼ teaspoon onion powder
- pinch of red pepper flakes
- 1 large egg
- 1 tablespoon water
- ¼ cup whole grain bread crumbs
- Preheat oven to 350 degrees
- In a large skillet, on medium heat, sauté garlic until fragrant. Remove garlic and set aside.
- Add baby spinach and cook until wilted. Stir garlic back into the spinach.
- Over low heat, stir in greek yogurt, cream cheese, feta, parmesan cheese, salt, onion powder, and red pepper flakes into the spinach. Stir until cheese is melted and ingredients are combined. Remove from heat.
- Divide spinach mixture among the 4 chicken breast. Spread mixture on top of chicken breast then roll up.
- Whisk together egg and water in one bowl. Add bread crumbs to another bowl. Dip each stuffed chicken breast into egg wash then into bread crumbs. Place on baking sheet coated with cooking spray.
- Bake for 40 minutes or until chicken is cooked through. Mine cooked perfectly at 40 minutes.
This recipe can be prepared up until baked. Flash freeze, wrap in plastic wrap, then store in the freezer. Let thaw overnight in refrigerator. Then proceed with baking instructions. It might need to bake longer depending if it is still a little frozen. Or you can prepare completely, let cool, then freeze. Let thaw overnight in the refrigerator then reheat in oven or microwave.
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