Greek (Spinach and Feta) Stuffed Chicken Breast

Greek (Spinach and Feta) Stuffed Chicken Breast

5 from 1 vote

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Course: chicken recipe, freezer recipe, stuffed chicken breast recipe

Prep Time: 20

Cook Time: 40

Total Time: 1

Servings:

Calories: 287kcal

Author: Organize Yourself Skinny

Ingredients

4 4-ounce chicken breasts pounded into 1/2 cutlets
1 tablespoon olive oil
5 ounce packaged baby spinach
1/4 cup plain greek yogurt
1/4 cup cream cheese soften
1/4 cup crumbled feta
2 tablespoons grated parmesan cheese
1/4 teaspoon salt
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
pinch of red pepper flakes
1/4 cup bread crumbs

Instructions

Preheat oven to 350 degrees
In a large skillet, heat the olive oil over medium heat. Add baby spinach and cook until wilted. Set aside to cool. Drain the spinach if needed.
Reduce the heat to low and stir into the spinach the greek yogurt, cream cheese, feta, parmesan cheese, salt, onion powder, garlic powder and red pepper flakes into the spinach cream cheese mixture. Stir until the 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.
Place the bread crumbs into a shallow bowl. Sprinkle each chicken breast with salt and pepper and then dip into the bread crumbs.
Place on baking sheet coated with cooking spray.
Bake for 40 minutes or until chicken is cooked through.

Notes

Make ahead instructions
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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