Description
Moist chicken stuffed and baked with a mixture of spinach, feta, and pine nuts
Ingredients
Scale
- 5 oz. fresh spinach, chopped
- 1/2 cup (2 oz.) feta cheese, crumbled
- 2 tbsp (30 ml) pine nuts, toasted
- 1 tsp fresh sage (5 ml), minced (original recipe called for thyme)
- 2 tsp (10 ml) fresh lemon juice
- 2 garlic cloves, minced
- 4 (6 oz.) skinless, boneless chicken breast halves
- 1/4 tsp (1 ml) salt
- 1/4 tsp (1 ml) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 1/2 cup (120 ml) fat-free, low-sodium chicken broth
Instructions
- Preheat oven to 350F. In a large nonstick ovenproof skillet, heat spinach over medium high heat until wilted, tossing constantly. Transfer spinach to a colander and press until barely moist.
- In a bowl, mix spinach, cheese, nuts, sage, lemon juice, and garlic. Cut a horizontal slit through the thickest part of each chicken breast to form a pocket. Stuff 3 tbsp of the spinach mixture into each pocket and seal with wooden toothpicks. Sprinkle chicken with salt and pepper.
- Heat oil in skillet over medium-high heat. Add chicken and cook for 3 minutes on each side (which will require careful flipping and switching the toothpicks), or until brown. Add broth and cover pan. Place pan in oven (if you don’t have an ovenproof skillet, transfer to a baking dish and cover). Bake at 350F for 15 minutes, or until fully cooked.
- Prep Time: 30 mins
- Cook Time: 15 mins