Spinach and Feta stuffed Chicken

Since I’ve been experimenting with spinach-less smoothies, I’ve had a lot to put in other dishes. This super easy chicken is so delicious and filling. I’m also going to break the recipe down in 2 parts: Chicken, and Pan Sauce. What you’ll need (for everything):

  • 2 cloves roasted garlic
  • 2 tbsp olive oil
  • 2 chicken breasts
  • 2 handfuls of spinach
  • 1/2 cup crumbled feta
  • Toothpicks
  • 1/2 cup white wine or chicken stock
  • 1 tbsp butter
  • 1 lime
  • Salt and pepper

Stuffed Chicken: Preheat oven to 350. Start by butterflying both chicken breasts. Lay the chicken flat, position the knife parallel to the counter, and slice the chicken almost, but not all of the way through. This video is explains it perfectly. Open it it so it lays flat. Cover with a piece of plastic wrap and flatten with either a mallet or bottom of a pan until 1/4 inch thick. Salt and pepper both sides of the chicken. Now time to stuff it. Take two cloves of roasted garlic and mash it up with the side of a knife so it becomes a paste. Spread half on each chicken breast (only on one side). Evenly split the spinach and feta per breast. Only place it on half of the chicken so the other half is bare (makes it easier to roll).IMG_8115 Roll up the chicken and secure with toothpicks. Don’t worry if its not pretty.IMG_8117 Heat 2 tbsp pf olive oil over medium-high heat. Once hot, cook chicken for 5 minutes or until golden brown. Turn chicken breasts over and continue cooking in the oven for about 8 minutes. When done, wrap chicken in aluminum foil and leave  everything else in the pan! Pan Sauce: Put the pan with everything but the chicken back on medium high heat. Add the white wine or chicken stock and reduce by half. Add butter and lime. Stir until well mixed. Add salt and pepper to taste. We added a dash of red pepper flakes because…why not!IMG_8120 Top the chicken with it and enjoy! (Don’t forget to take out the toothpicks!)IMG_8121

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