Thursday, November 12, 2015

Spinach And Feta Stuffed Chicken

Time flies when you get married. No, seriously, it's been almost three weeks since we tied the knot! It seems like it was yesterday and it also seems like it was a lifetime ago. I'll post more about the wedding and honeymoon later, but for now, I want to share this recipe! I originally started writing this post back in July, the first time I made it. I'd been wanting to make this chicken for a while, but never got around to doing it. Well, the stars aligned and we had all of the ingredients in the fridge, so I decided to give it a try. We usually end up having this after Zach makes his delicious turkey, feta and sundried tomato meatloaf because it means we have leftover feta in the fridge and there's nothing I hate more than food going to waste. I'm SO glad I finally decided to cook this and we have now had it several times (always the same week as the meatloaf). It is so good, full of so much flavor, and most importantly, super quick and easy (I promise!). It's also a very healthy meal with only 212 calories (plus whatever sides you add). It has definitely become one of our go-to meals. 

So, if you like chicken, spinach and feta, please give this a try! You won't be disappointed!! 

Spinach and Feta Stuffed Chicken
(adapted from Amber Dawn)

  1 lb boneless skinless chicken breasts
  1 tablespoon olive oil, divided
  1 medium onion, chopped
  8 ounces spinach, fresh (you can add more if you like)
  1/4 cup feta cheese, crumbled

In a large, nonstick skillet, heat 1 teaspoon olive oil and saute onion until golden, about 5 minutes. Add spinach and cook until wilted. Stir in feta, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside. I cheated last time and bought the chicken breasts that had already been sliced thin (time saver!!), otherwise, you need to beat the chicken until relatively flat. This makes it easier to roll up and also ensures your chicken will be cooked all the way through. I like to sprinkle both sides of the chicken with salt and pepper before adding the spinach. Divide spinach mixture between chicken breasts, roll up and secure with toothpicks. In the same skillet, heat the remaining oil over medium-high heat and cook chicken, turning occasionally, until golden brown and cooked through. Remove toothpicks and serve! 

Bonus Recipe!

I needed a side to cook with the chicken the last time I made it so I went to Pinterest and found this incredible recipe for asparagus! We LOVE asparagus and we obviously love feta so I knew it'd be a hit. And I was right. I can't wait to make this again!! The olive oil mixture reminded me of what they give you in restaurants to dip your bread in. So imagine asparagus coated in that and add melty, gooey feta on top. So. Freaking. Good. It might be my new favorite way to eat asparagus.  

Roasted Garlic Asparagus with Feta
(adapted from Gonna Want Seconds)


  2lbs fresh asparagus, trimmed
  1/4 cup olive oil
  4-6 cloves garlic, minced
  1 teaspoon dried oregano
  1/4 teaspoon red pepper flakes
  salt, to taste
  black pepper, to taste 
  1/2 cup feta cheese, crumbled


In a small sauce pan, heat the olive oil, garlic, oregano, and red pepper flakes over low heat just until the garlic starts to become golden. Remove from heat and cool about 10 minutes. Preheat oven to 425 degrees. On a rimmed baking sheet, toss the asparagus with the oil mixture until well coated. Arrange asparagus into a single layer. Sprinkle with salt and pepper then toss feta evenly on top. Roast asparagus in oven for 10-12 minutes or until it reaches your desired tenderness. Enjoy! 

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