Spinach, Sundried Tomato, Feta Stuffed Chicken

Spring was evidently in the air today — who would have thought that 65 degrees would happen so quickly? Maybe I’m speaking too soon since it’s expected to drop this week but it sure was pleasant to smell that fresh soon-to-be-spring air. But, you know what else smelled just as good as spring? This spinach, sundried tomato, feta stuffed chicken smells delectable and tastes just as good as it looks.As I sat in bed on yesterday morning, thoughts of food were running through my head. I had to get my grocery list together meaning I had to get my dinner plans down pat! In my fridge, I still had a block of feta cheese that I needed to use up so what better way to use some of it up than with this dish. I have a weakness for sundried tomatoes and spinach just pairs nicely with it all.

These also remind me of sushi rolls — makes it even more appealing. It’s just so much goodness rolled up into one big ole tasty chicken!
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Here is what you’ll need:

  • 1 Tbsp olive oil
  • 2 large chicken breasts, cut into thin slices
  • 4 cups spinach
  • 1/2 cup onion
  • 2 cloves garlic, minced
  • 1/2 Tbsp red pepper flakes
  • 5 sundried tomatoes, chopped
  • 1/3 cup feta cheese
  • 2 green onions, chopped
  • 1 egg + 1 Tbsp water
  • 1 cup panko breadcrumbs
  • Salt and pepper, to taste
  • Spicy tomato & basil sauce (optional)

Preheat the oven to 400 degrees.

Cut the chicken breasts into thin slices – I got about 2-3 out of each breast with 5 slices total.

In a medium pan, heat olive on on medium-high heat. Add spinach and cook until wilted β€” remove from pan and set aside in a large bowl. Cook onion until soft (about 5 minutes); add garlic, red pepper flakes and sundried tomatoes; cook for another 30 seconds. Combine with spinach. To the mixture, add feta cheese and green onions; toss to combine. Add salt and pepper.

In a small bowl, whisk egg + 1 Tbsp water. In another bowl, add panko breadcrumbs.

Depending on the size of your chicken slices, add about 2 Tbsp of filling in each. Fold one side over, tuck and roll. If need be, seal it with a toothpick. Dredge in egg and then in panko breadcrumbs. Place on a parchment paper lined baking sheet. Repeat with remaining chicken slices. If you have any remaining filling, top each stuffed chicken with a dollop.

Bake for 25-30 minutes depending on the thickness of your chicken.

Slice each stuffed chicken (remember to remove the toothpicks, if used) and serve alongside a couple toasted baguettes. Oh, and might I suggest serving it alongside a spicy tomato & basil sauce — totally completes the meal!

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A passionate twenty-something that wears a lot of hats, writes an abundance of to-do lists, and color codes the appointments on her calendar.

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