Make a simple chicken dish something special. Stuffed Chicken Breasts. We here at SAHM gave it a crack with spinach and feta, but you really are�unlimited in your choices.�Different cheeses, herbs, deli meats such as ham, bacon�or prosciutto, vegetables, dips or pestos, the list is endless and you are limited only by your own imagination and taste buds!
Stuffed Chicken Breasts
Course: LunchCuisine: AmericanDifficulty: Easy
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
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Ingredients
4 Chicken breasts-skinless
1 tbsp Garlic-minced
2 tbsp Olive oil
450 gram chopped Spinach -(frozen works really well also)
1 cup Cheese (feta)
2 cups Bread crumbs-seasoned
0.5 cup Butter-melted
Directions
- Preheat oven to 175 degrees.
- Prepare chicken for stuffing by either slicing two thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.
- Cook spinach in garlic and oil in a frying pan on top of stove until done.
- Add in feta cheese and mix well. (You can add more feta if you are a feta-fan!)
- Distribute spinach mixture onto each chicken breast. (You will have leftover mix, do not overfill or the breasts will not secure properly).
- Wrap chicken around mixture and secure with a toothpick.
- Roll each breast in bread crumbs until well coated.
- Place in glass baking dish and pour butter over them.
- Cook for 30 minutes.
Notes
- Stuffed Chicken Breasts are suitable to freeze.
- Prepare to cooking stage and freeze raw (double wrap in plastic wrap) and freeze for up to three months. Do not freeze cooked.
Have your say!