Feta-Stuffed Chicken Breast Recipe
This delightful Feta-Stuffed Chicken Breast recipe, a beloved creation shared by a co-worker, combines the rich flavors of feta cheese, spinach, and aromatic herbs, resulting in a dish that is both satisfying and nutritious. With its elegant presentation and succulent taste, this dish is perfect for family dinners or special occasions.
Recipe Overview
| Category | Chicken |
|---|---|
| Prep Time | 40 minutes |
| Cook Time | 20 minutes |
| Total Time | 1 hour |
| Servings | 4 |
| Rating | ★★★★★ (5/5 based on 1 review) |
| Keywords | Poultry, Cheese, Meat, Very Low Carbs, < 60 Mins |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 244.6 |
| Total Fat | 8.4 g |
| Saturated Fat | 2.9 g |
| Cholesterol | 79.5 mg |
| Sodium | 270.8 mg |
| Carbohydrates | 6.8 g |
| Fiber | 2.9 g |
| Sugar | 1.9 g |
| Protein | 32.4 g |
Ingredients
| Quantity | Ingredient |
|---|---|
| 2 | tablespoons olive oil |
| 1/4 | cup onion, finely chopped |
| 1 | cup frozen chopped spinach, thawed |
| 1/3 | cup feta cheese, crumbled |
| 1 | tablespoon pine nuts |
| 1 | tablespoon fresh dill, chopped |
| 1 | teaspoon dried dill |
| 4 | fresh ground black pepper, to taste |
| 1/3 | cup boneless skinless chicken breast halves |
| 1 | cup dry white wine |
| 1/4 | cup fresh lemon juice |
| 1 | teaspoon dried oregano leaves |
Instructions
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Prepare the Stuffing: Begin by heating the olive oil in a 2-quart saucepan over medium heat. Once hot, add the finely chopped onion and cook for about 2 to 3 minutes, stirring occasionally until the onion becomes soft and translucent. Next, stir in the thawed spinach and continue to cook for another 2 to 3 minutes, allowing the spinach to lose some of its moisture. Once the spinach is well combined, add the crumbled feta cheese, pine nuts, fresh dill, dried dill, and freshly ground black pepper. Remove the saucepan from the heat and set the stuffing aside to cool slightly.
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Prepare the Chicken Rolls: To create a uniform thickness, place each chicken breast half between two sheets of plastic wrap. Using a meat mallet or rolling pin, pound the chicken to a thickness of approximately 1/4 inch. Once flattened, evenly spread about 1/4 of the spinach and feta stuffing mixture onto each chicken breast. Carefully roll up the chicken breasts, securing them with wooden picks or tying them in two or three places with kitchen string to keep the stuffing intact during cooking.
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Cook the Chicken: In a non-stick skillet, spray with no-stick cooking spray and heat over medium heat. Add the prepared chicken rolls to the skillet, cooking for about 4 to 5 minutes. Turn occasionally to ensure even browning on all sides. Once browned, pour in the dry white wine, fresh lemon juice, and dried oregano. Bring the mixture to a boil, then reduce the heat to low and allow it to simmer, covered, for about 8 to 10 minutes or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
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Rest and Slice: Using tongs, carefully remove the chicken rolls from the skillet and transfer them to a cutting board. Allow the chicken to rest for about 5 minutes, which helps to keep the juices locked in. After resting, remove the wooden picks or string, and slice each roll into 4 or 5 pieces to serve.
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Optional Toasting of Pine Nuts: For an added layer of flavor, you may choose to toast the pine nuts. To do this, heat a small dry skillet over medium heat, add the pine nuts, and cook for 3 to 4 minutes, stirring frequently until they are golden and fragrant.
Enjoy your Feta-Stuffed Chicken Breast as a flavorful main dish that pairs wonderfully with a side of roasted vegetables or a fresh salad, creating a delightful dining experience that showcases your culinary skills and impresses your family and friends.
This recipe is not only rich in flavor but also low in carbohydrates, making it a fantastic option for those following a low-carb diet. With its balance of protein and healthy fats, it’s sure to be a hit at your table!
