Stuffed Chicken Breast
Ingredients
The chicken
-
1
lb
boneless, skinless chicken breasts
-
1 ¼
tsp
kosher salt
-
2
tbsp
extra virgin olive oil
The filling
-
5
oz
baby spinach
-
1
medium
shallot, finely chopped
-
½
tsp
dried rubbed sage
-
½
tsp
dried oregano
-
¼
tsp
ground black pepper
-
pinch
ground nutmeg
-
2
cloves
garlic, minced
-
⅔
cup
crumbled feta cheese
-
2
tbsp
finely chopped walnuts
-
1
tbsp
grated Parmesan cheese
The cooking
-
2
tbsp
unsalted butter
-
1
lemon
cut into wedges
Instructions
- Preheat the oven to 425°F and prepare a cutting board.
- Cut pockets in the chicken breasts and sprinkle with salt.
- Sauté the shallot in olive oil until softened.
- Stir in spinach until wilted, then add spices, garlic, feta, walnuts, and Parmesan.
- Stuff the filling into the chicken pockets and secure with toothpicks.
- Sear the chicken in butter until golden, then bake for 12 to 15 minutes until cooked through.
- Let the chicken rest for 5 minutes before serving with lemon juice.
Nutrition Facts (estimated)
Servings
4
Calories
434
Total fat
26g
Total carbohydrates
7g
Total protein
43g
Sodium
20mg
Cholesterol
147mg
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