Main Dishes · No. 177
Spinach and Feta Stuffed Chicken
My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals., Jim Knepper, Mount Holly Springs, Pennsylvania
Serves 2Total time 30 min253 calories per servingAmericanDinner
Ingredients
- 8 ounces fresh spinach (about 10 cups)
- 1-1/2 teaspoons cider vinegar
- 1/2 teaspoon sugar
- 1/8 teaspoon pepper
- 2 boneless skinless chicken thighs
- 1/2 teaspoon chicken seasoning
- 3 tablespoons crumbled feta cheese
- 1 teaspoon olive oil
- 3/4 cup reduced-sodium chicken broth
- 1 teaspoon butter
Method
- Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly.
- Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string.
- In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes.
- Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.
Notes
- Times from the recipe page: prep 15 min, cook 15 min, total 30 min.
- 253 calories per serving, from the recipe page (yield as listed: 2 servings).
- Recipe and photo from Taste of Home (tasteofhome.com), by Emily Teel. Saved for personal use.