Best 3 Spinach And Feta Stuffed Chicken Recipes

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Spinach and feta stuffed chicken is a crowd-pleasing main dish that combines the lightness of spinach, the saltiness of feta, and the richness of chicken in one delicious package. This dish is versatile, making it a perfect choice for a weeknight dinner or a special occasion meal. With its vibrant colors and tantalizing aromas, spinach and feta stuffed chicken is sure to be a hit at your next gathering.

Check out the recipes below so you can choose the best recipe for yourself!

SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

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

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

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

Steps:

  • 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.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

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

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.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM



Stuffed Chicken Breasts With Feta, Spinach, and Ham image

Make and share this Stuffed Chicken Breasts With Feta, Spinach, and Ham recipe from Food.com.

Provided by CareCook

Categories     Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts, tenderized (butterfly breasts from Alwans, they will tenderize for you)
salt & pepper, to taste
3 ounces reduced-fat cream cheese
1/2 cup feta cheese
1/2 cup baby spinach leaves
8 slices ham, thin

Steps:

  • Season chicken breasts with salt & pepper.
  • In a small bowl, mix together the cream cheese and feta with a fork.
  • Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
  • To Freeze: Wrap individually, label, and freeze.
  • To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

Tips:

  • To ensure even cooking, use a meat thermometer to check the internal temperature of the chicken breasts. It should reach 165°F (74°C) in the thickest part.
  • For a crispy crust, sear the chicken breasts in a pan over medium-high heat before baking.
  • If you don't have a meat thermometer, you can check if the chicken is cooked by cutting into the thickest part. The juices should run clear, not pink.
  • For a more flavorful stuffing, use a combination of fresh and dried herbs.
  • If you don't have feta cheese, you can use another type of soft cheese, such as goat cheese or mozzarella.
  • Serve the chicken with a side of roasted vegetables or a salad.

Conclusion:

Spinach and feta stuffed chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is moist and flavorful, and the spinach and feta stuffing is creamy and tangy. This dish is sure to be a hit with your family and friends.

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