Spinach & Feta Cheese Stuffed Chicken Breast #RSC

Name: Spinach & Feta Cheese Stuffed Chicken Breast #RSC
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 (5 ounce) boneless skinless chicken breasts; 2 tablespoons olive oil; 1 tablespoon minced garlic; 1 12 ounces Hidden Valley Original Ranch Seasoning Mix; 116 ounces spinach (frozen works best); 1 dash garlic powder; 1 cup feta cheese; ¼ teaspoon salt; 1 tablespoon lemon juice; 1 lemon; 2 cups breadcrumbs; 1 ½ cups heavy cream; ½ cup melted butter; 1 cup parmesan cheese; 4 ounces cream cheese

Servings: persons

4 (5 ounce) boneless skinless chicken breasts
2 tablespoons olive oil
1 tablespoon minced garlic
1 12 ounces Hidden Valley Original Ranch Seasoning Mix
116 ounces spinach (frozen works best)
1 dash garlic powder
1 cup feta cheese
¼ teaspoon salt
1 tablespoon lemon juice
1 lemon
2 cups breadcrumbs
1 ½ cups heavy cream
½ cup melted butter
1 cup parmesan cheese
4 ounces cream cheese

1
Pre heat oven to 350 degrees.
2
Prepare chicken for stuffing~ beat 4 chicken breasts until thin and wide.
3
Cook spinach and minced garlic and olive oil on top of stove until done.
4
Prepare Feta cheese mix: In medium bowl, mix together Feta cheese, 1 tablespoon lemon juice, 1 tablespoon of Hidden Valley original Ranch seasoning, 4oz of cream cheese and 1/2 cup of parmesan cheese.~ add cooked spinach to this bowl and mix.
5
Spread spinach mixture onto each chicken breast.
6
Fold chicken around the spinach mix, like a hard taco shell.
7
Secure with a toothpick.
8
Mix together 2 cups bread crumbs and 1 oz of Hidden Valley original Ranch seasoning mix.
9
Roll Each breast in the bread crumbs until well coated.
10
After coating a glass baking dish lightly with your favorite non-stick spray, place the 4 prepared chicken breasts and pour the 1/2 cup of melted butter on top.
11
Cook in the oven at 350 degrees for 30 minutes.
12
Garlic cream sauce topping.
13
Heat heavy cream in a skillet at medium heat, until just about to boil.
14
Add lemon zest from 1 whole lemon along with its juice.
15
Turn heat down to low, add the dash of garlic powder and the 1/4 teaspoon of salt.
16
Stir for 1 minute.
17
Add 1/2 cup parmesan cheese and stir until melted.
18
This sauce should take approximially 10 minutes to prepare.
19
So in 20 minutes your stuffed chicken breast will be ready.
20
After you take them out.
21
Serve them on the plate, poor a little sauce on top and you will have a whole lotta yum!
22
Enjoy your Spinach & Feta stuffed Chicken Breasts.

1479

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 4 (5 ounce) boneless skinless chicken breasts, 2 tablespoons olive oil, 1 tablespoon minced garlic, 1 12 ounces Hidden Valley Original Ranch Seasoning Mix, and more.

Yes, Spinach & Feta Cheese Stuffed Chicken Breast #RSC 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.

That's it — enjoy your meal!