Chicken Stuffed with Spinach and Feta Recipe

1. 1

   Heat the oven to 350 degrees F. Heat 2 teaspoons of the oil in a large frying pan over medium heat until shimmering.

2. 2

   Add onion and saute until soft, about 8 to 10 minutes.

3. 3

   Add spinach and saute until wilted and water evaporates, about 2 minutes.

4. 4

   Add nutmeg and season with salt and freshly ground black pepper.

5. 5

   Remove mixture from the pan and transfer to a bowl to cool.

6. 6

   Wipe out the pan and set aside.

7. 7

   Cut each chicken breast in half horizontally.

8. 8

   Using a mallet or the bottom of a pan, pound chicken pieces to an even thickness, about 1/4 inch thick.

9. 9

   Season all over with salt and freshly ground black pepper.

10. 10

    Stir feta into cooled spinach mixture.

11. 11

    Lay chicken breasts on a cutting board so the narrowest ends face you.

12. 12

    Place 1/4 of the spinach mixture halfway up each chicken piece.

13. 13

    Fold the bottom of the chicken up over the filling to enclose it, then roll into a tight cylinder.

14. 14

    Use toothpicks or butchers twine to secure the rolls.

15. 15

    Repeat with remaining chicken and filling.

16. 16

    Return the frying pan to medium-high heat and add remaining 1 tablespoon olive oil.

17. 17

    Once oil is shimmering, place chicken breasts in the pan and cook undisturbed until golden brown, about 4 to 6 minutes.

18. 18

    Turn breasts over and transfer the pan to the oven.

19. 19

    Bake until the filling is hot and the interior of the chicken rolls is white but still juicy, about 8 minutes.

* Per serving · 4 servings · Values may vary.