Greek Spinach-Stuffed Chicken Recipe

Name: Greek Spinach-Stuffed Chicken
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 cups chopped baby spinach (about 8 ounces); 1/4 cup crumbled low-fat feta cheese; 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed; 2 tablespoons extra-virgin olive oil; Kosher salt and freshly ground pepper; 1 cup low-sodium chicken broth; 2 tablespoons white wine vinegar; 2 tablespoons finely chopped sun-dried tomatoes; 8 ounces ditalini (about 1 3/4 cups); 1 tablespoon chopped fresh mint

Servings: persons

3 1/2 cups chopped baby spinach (about 8 ounces)
1/4 cup crumbled low-fat feta cheese
3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
1 cup low-sodium chicken broth
2 tablespoons white wine vinegar
2 tablespoons finely chopped sun-dried tomatoes
8 ounces ditalini (about 1 3/4 cups)
1 tablespoon chopped fresh mint

1
Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl.
2
Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket.
3
Stuff the spinach mixture into the pockets.
4
Heat a large nonstick skillet over medium heat and add the olive oil.
5
Season the chicken with salt and pepper.
6
Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side.
7
Add the chicken broth, vinegar and sun-dried tomatoes.
8
Partially cover and cook until the chicken is just cooked through, about 15 minutes.
9
Meanwhile, bring a pot of salted water to a boil.
10
Add the ditalini and cook as the label directs.
11
Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it.
12
Return to the pot.
13
Remove the chicken to a cutting board and slice.
14
Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss.
15
Serve with the chicken.
16
Photograph by Christopher Testani

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 cups chopped baby spinach (about 8 ounces), 1/4 cup crumbled low-fat feta cheese, 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed, 2 tablespoons extra-virgin olive oil, and more.

Yes, Greek Spinach-Stuffed Chicken falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Greek Spinach-Stuffed Chicken

How did you like this recipe?

Frequently Asked Questions