Spinach Stuffed Rooster Breasts with Tomato and Feta

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These baked spinach filled chicken breast fillets with sun-dried tomatoes and feta cheese are high in protein and low in carbohydrates – a filling meal in one!

Stuffed chicken breast with spinach and tomato feta

No boring chicken breasts here! I knew this spinach, tomato and feta mix, inspired by my stuffed portobello recipe from the Skinnytaste Air Fryer Cookbook, would be amazingly stuffed in a chicken breast. This dish has a taste overload. Not to mention, it’s high in protein and low in carbohydrates – a filling meal rolled into one! If you want, add a side salad. For more stuffed chicken recipes, try roasted red pepper and ham-stuffed chicken, and sun-dried tomato and cheese-stuffed chicken rollatini.

Stuffed chicken breast with spinach tomatoes and feta

Stuffed Chicken Ingredients:

This chicken is packed with delicious Italian ingredients:

  • vegetables: Sun-dried tomatoes, spinach, shallots and garlic
  • cheese: Feta and Parmesan
  • Herbs: Basil and oregano
  • Staples: Panko, salt and olive oil

How to stuff

After you’ve cut a pocket into the sides of the chicken breast, add ¾ cup of the vegetable and cheese mixture to each piece. If necessary, you can use a toothpick to hold the chicken together.

Then fry the chicken in a cast iron pan for a few minutes on both sides and then put it in the oven to bake at 425 degrees for 12 to 15 minutes. Cook until a thermometer inserted into the chicken reaches 165 degrees.

Tips for spinach-tomato-feta-stuffed chicken breast:

  • Look for organic chicken that usually has smaller breasts.
  • Be careful not to cut all the way through your chicken breast.
  • Chop your ingredients so they all fit inside the chicken.
  • If you don’t have an oven-safe or cast-iron pan, fry the chicken in a pan first, then place it in an oven-safe bowl.
  • Store leftovers in the refrigerator for up to four days.
  • To freeze the leftovers, transfer them to a freezer-proof container and freeze for up to three months.

baked stuffed chicken breast

Spianch stuffed chicken breast

More Easy Stuffed Chicken Recipes You’ll Love:

Filled chicken breast with spinach and tomato feta

Preparation time: 15th min

Cooking time: 20th min

Total time: 35 min

This feta-filled chicken breast with spinach tomatoes is filled with an aromatic mixture of spinach, sun-dried tomatoes and feta cheese, seared in a pan and then baked to perfection.

  • 4th Organic boneless, Skinless chicken breasts, about 6 ounces each
  • 3/4 TL kosher salt
  • 3/4 TL paprika
  • 1/2 TL Garlic powder

Filling:

  • 1 Cup Baby spinach, chopped
  • 2/3 Cup sun-dried tomatoes in oil, drained and chopped
  • 2/3 cups crumbled feta cheese
  • 1 medium shallot, chopped
  • 1 large clove of garlic, chopped
  • 1/4 Cup chopped fresh basil
  • 2 tablespoon simple or gluten-free panko
  • 1 tablespoon chopped fresh oregano
  • 1 tablespoon grated parmesan cheese
  • 1/4 teaspoon kosher salt
  • 1 tablespoon olive oil, divided
  • Preheat oven to 425 degrees F.

  • Using a sharp knife, cut a pocket in the sides of each chicken breast. Make sure you don’t cut all the way through, just enough to make room for the spinach mixture.

  • Season both sides of each chicken breast with 3/4 teaspoon salt, paprika, and garlic powder. Put aside.

  • In a medium-sized bowl, mix the sun-dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan, salt and 1/2 tablespoon of olive oil.

  • Mix well and set aside.

  • Spread the spinach mixture on the chicken breast and fill in about 3/4 cup each. If necessary, you can use toothpicks to close the chicken breast.

  • Heat a large, ovenproof or cast iron pan over medium heat.

  • Add the remaining oil and sauté the chicken breasts for about 2 to 3 minutes on each side, until brown.

  • Transfer the pan to the oven and stop cooking for 12 to 15 minutes until the chicken reaches 165 degrees F.

  • Take out of the oven and tent for 5 minutes before eating.

  • Remove toothpicks and eat immediately.

Portion: 1stuffed chest, Calories: 407kcal, Carbohydrates: 7thG, Protein: 44.5G, Fat: 22ndG, Saturated fatty acids: 6.5G, Cholesterol: 148mg, Sodium: 830mg, Fiber: 1.5G, Sugar: 3.5G

Blue Smart Points: 6th

Green Smart Points: 8th

Purple Smart Points: 6th

Keywords: Baked Stuffed Chicken Breast, Low Carbohydrate Stuffed Chicken Breast, Spinach Stuffed Chicken Breast, Stuffed Chicken Breast

Posted January 4, 2021 by Gina

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