Best 2 Greek Spinach Stuffed Chicken Recipes

Greek spinach stuffed chicken is a delectable dish that combines the flavors of Mediterranean cuisine with the protein-packed goodness of chicken. With its succulent filling of spinach, feta cheese, and aromatic herbs, this dish offers a culinary journey to the sunny shores of Greece. Whether you're seeking a delectable entrée for a special occasion or a delectable weeknight meal, this recipe will tantalize your taste buds and leave you craving more.

Here are our top 2 tried and tested recipes!

GREEK SPINACH-STUFFED CHICKEN

Greek Spinach-Stuffed Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 10

Ingredients

3 1/2 cups chopped baby spinach (about 8 ounces)
1/4 cup crumbled low-fat feta cheese
3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons finely chopped sun-dried tomatoes
8 ounces ditalini (about 1 3/4 cups)
1 tablespoon chopped fresh mint

Steps:

Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

GREEK YOGURT, SPINACH, AND FETA STUFFED CHICKEN RECIPE - (4/5)

Greek Yogurt, Spinach, and Feta Stuffed Chicken Recipe - (4/5) image

Provided by á-166036

Number Of Ingredients 8

Ingredients

9 ounces frozen leaf spinach, defrosted and squeezed dry
1 cup plain Greek nonfat yogurt
1/2 cup reduced fat feta cheese, crumbled
1/2 teaspoon salt, divided
1/2 teaspoon pepper, divided
2 boneless, skinless chicken breasts (about 1 1/2 pounds total)
Non-stick cooking spray
1 tablespoon olive oil

Steps:

Preheat oven to 400°F. In a medium bowl, combine spinach, yogurt, feta cheese, 1/4 teaspoon salt and 1/4 teaspoon pepper. Mix well. Set aside. Slit chicken breasts at the wide end, inserting knife as far into the breasts as possible, creating a pocket for stuffing. Carefully stuff each breast with half of the spinach, yogurt and cheese mixture so that each breast is plump. Stop stuffing once the mixture begins to drip out of the slit end. Set aside any remaining spinach mixture. Lightly grease a baking sheet or shallow casserole dish with cooking spray. Place stuffed breasts in pan and brush each with olive oil, then season with remaining salt and pepper. If there is leftover spinach, yogurt and cheese mixture, spread it over the top of the breasts after they are brushed with oil and seasoned. Bake 45 to 50 minutes, or until the juices run clear. Let chicken stand for 5 to 15 minutes, then cut each breast into fourths. Enjoy.

Tips:

To ensure even cooking, use a meat thermometer to check that the internal temperature of the chicken breasts reaches 165°F (74°C).
If you don't have a meat thermometer, cook the chicken breasts for about 20-25 minutes, or until the juices run clear when pierced with a knife.
For a crispier crust, broil the chicken breasts for a few minutes before serving.
Serve the chicken breasts with your favorite sides, such as rice, potatoes, or vegetables.
To make the spinach filling ahead of time, simply cook the spinach and feta cheese mixture and let it cool completely. Then, store it in an airtight container in the refrigerator for up to 3 days.

Conclusion:

Greek spinach-stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken breasts are juicy and flavorful, and the spinach filling is creamy and cheesy. This dish is sure to be a hit with your family and friends.