Spinach & Feta Stuffed Chicken Recipe

Spinach & Feta Stuffed Chicken  Recipe
Spinach & Feta Stuffed Chicken Recipe photo by Taste of Home
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Spinach & Feta Stuffed Chicken Recipe

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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
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

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

Directions

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. Yield: 2 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Spinach and Feta Stuffed Chicken in Simple & Delicious October/November 2016

Nutritional Facts

1 chicken roll-up with 2 tablespoons sauce: 253 calories, 14g fat (5g saturated fat), 86mg cholesterol, 601mg sodium, 5g carbohydrate (2g sugars, 2g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 2 vegetable, 1-1/2 fat.

  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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. Yield: 2 servings.
Editor's Note: This recipe was tested with McCormick’s Montreal Chicken Seasoning. Look for it in the spice aisle.
Originally published as Spinach and Feta Stuffed Chicken in Simple & Delicious October/November 2016

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