Greek Stuffed Chicken
Ingredients
The chicken
-
2
pounds
boneless chicken breast
The seasonings
-
2
teaspoons
dried oregano
-
1 ½
teaspoons
dried thyme
-
1 ½
teaspoons
sea salt
-
½
teaspoon
fresh ground black pepper
The cooking oil
-
2
tablespoons
avocado oil
The vegetables
-
½
onion
chopped
-
1
teaspoon
minced garlic
-
2
cups
baby spinach, chopped
The flavorings
The cheeses
-
1
cup
ricotta cheese
-
4
ounces
feta cheese, crumbled
Instructions
- Cut a horizontal slit in the center of the chicken to form a pocket.
- Combine the oregano, thyme, salt, and pepper in a small bowl and set aside.
- Heat 1 tablespoon of the avocado oil in a skillet over medium-high heat. Add the onion and cook for 4 minutes.
- Add the garlic and spinach, cooking until the spinach wilts, about 2 minutes.
- Add the lemon juice and zest to the pan and cook for 1 more minute.
- Transfer the mixture to a bowl and stir in the ricotta and feta.
- Stuff the chicken pockets with the cheese mixture and secure with toothpicks. Sprinkle with seasoning.
- Heat the remaining tablespoon of oil in a large skillet over medium-high heat.
- Cook the chicken until golden brown and cooked through, about 5 to 7 minutes per side.
- When the internal temperature of the chicken reaches 160° F, remove from the pan and tent with foil.
- Allow to rest for 5 to 10 minutes before serving.
Nutrition Facts (estimated)
Servings
8
Calories
262
Total fat
14g
Total carbohydrates
4g
Total protein
30g
Sodium
758mg
Cholesterol
101mg
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