Chicken Stuffed with Spinach, Feta, and Pine Nuts

  I’m always looking for new chicken recipes.  I recently came across one stuffed with spinach, feta, and pine nuts that called my name.  All of my favorites stuffed inside of a chicken breast.  The flavors in this chicken dish meld wonderfully together.  I had some of the filling leftover so I decided to crumble it over top of the chicken which made it even better.  The lemon juice put just enough citrus into this dish to tie it all together.  I served it over couscous which was a great addition to the chicken.

Chicken Stuffed with Spinach, Feta, and Pine Nuts (adapted from Cooking Light )

2 T. olive oil, divided
5 oz. spinach, chopped
3 garlic cloves, minced
1 t. fresh lemon juice
1/2 c. crumbled feta
2 T. pine nuts, toasted
2 T. fresh lemon juice
4 boneless chicken breasts
1 t. salt
1 t. black pepper
2 T. white wine

1.  Preheat oven to 350 degrees. 

2.  Heat olive oil in a large skillet over medium heat.  Add spinach, garlic, and 1 t. lemon juice.  Saute 4-5 minutes or until spinach wilts.  Remove spinach mixture and place in a bowl.   Mix the feta, pine nuts, and 1 T. lemon juice with the spinach mixture. 
3.  Cut a horizontal slit in the chicken breast, going about 3/4 of the way through.  Stuff the slit with the spinach mixture.  Sprinkle chicken breasts with salt and pepper.
4.  Heat the other 1 T. olive oil in the skillet over medium heat.  Add in the chicken breasts and cook for 3-4 minutes on each side.  Remove and place in a baking dish.

5.  Pour remaining lemon juice and white wine over top of chicken breasts, along with any additional spinach mixture.  Bake for 25-30 minutes or until chicken is cooked all the way through.

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Comments

  1. Yum! I’ve made this recipe from Cooking Light, too…very good!!

  2. Yummy!! Cool recipes i just try make this food. Interesting this post and nice details shared in the post so thanks

  3. The spinach, feta, and pine nut stuffing is such a great idea.

  4. i really like the combination of spinach feta and pine nut! i would definitely try this! oh i have a suggestion though, if you keep the skin on the chicken, it makes the chicken breast extr juicy and moist (:

    http://mummyicancook.blogspot.com/2011/01/spinach-and-mushroom-stuffed-chicken.html

  5. Oh this looks so yummy! I came over from Lamb Around and I wanted to let you know that I have a blog hop too on Sundays: Savory Sunday, and I’d love if you came over and shared a recipe! Have a great weekend!

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