Spinach and feta stuffed chicken breasts

Name: Spinach and feta stuffed chicken breasts
Prep time: 2100 s
Cook time: 480 s
Total time: 2580 s
Yield: 4 Servings
Ingredients: 650 g chicken breast; 200 g fresh spinach; 100 g feta; 2 onions; 1 tsp nutmeg; 4 endive; 500 g cherry tomatoes; 100 ml olive oil; lamb's lettuce for serving; vegetable oil for frying; salt; pepper; sugar

Based on 5 ratings

Kevin Zabel

www.facility.wisag.de/

“For those who often don't have enough time but still want to eat well for lunch, my spinach and feta stuffed chicken breasts should be a dream come true!”

Difficulty

Easy 👌

min.

Preparation

min.

Baking

min.

Resting

Ingredients

Servings:-4+

650 g

chicken breast

200 g

fresh spinach

100 g

feta

onions

1 tsp

nutmeg

endive

500 g

cherry tomatoes

100 ml

olive oil

lamb's lettuce for serving

vegetable oil for frying

salt

pepper

sugar

Metric

Imperial

650 g chicken breast
200 g fresh spinach
100 g feta
2 onions
1 tsp nutmeg
4 endive
500 g cherry tomatoes
100 ml olive oil
lamb's lettuce for serving
vegetable oil for frying
salt
pepper
sugar

How-To Videos

Utensils

2 frying pans
baking sheet
oven
bowl
cooking spoon
cutting board
knife
paper towel
spatula

Nutrition per serving

Cal
560

Protein
50g

Fat
36g

Carb
8g

Step 1/4

Wash and dry spinach. Peel onions and dice. Heat some oil in a frying pan set over medium-high heat, add spinach and onion and sauté briefly. Season with salt, pepper, and nutmeg to taste. Remove from pan, add to a bowl, and let cool. Crumble feta into the bowl and fold in the spinach.

200 g fresh spinach
2 onions
100 g feta
1 tsp nutmeg
salt
pepper
vegetable oil for frying

frying pan
bowl
cooking spoon
cutting board
knife

Wash and dry spinach. Peel onions and dice. Heat some oil in a frying pan set over medium-high heat, add spinach and onion and sauté briefly. Season with salt, pepper, and nutmeg to taste. Remove from pan, add to a bowl, and let cool. Crumble feta into the bowl and fold in the spinach.

Step 2/4

Pre-heat oven to 180°C/350°F. Wash endive and quarter. Transfer endive and tomatoes onto a baking sheet, drizzle with some olive oil, and season with salt, pepper, and sugar to taste. Roast in oven for approx. 8 – 10 min.

4 endive
500 g cherry tomatoes
100 ml olive oil
salt
pepper
sugar

baking sheet
oven

Pre-heat oven to 180°C/350°F. Wash endive and quarter. Transfer endive and tomatoes onto a baking sheet, drizzle with some olive oil, and season with salt, pepper, and sugar to taste. Roast in oven for approx. 8 – 10 min.

Step 3/4

Wash chicken breast and dry with a paper towel. Cut an incision lengthwise and stuff with spinach-feta-mixture. Heat some vegetable oil in another frying pan set over medium-high heat and sear stuffed chicken from both sides for approx. 2 min. Reduce heat and let simmer for approx. 5 – 8 min. until cooked through.

650 g chicken breast

frying pan
paper towel
spatula

Wash chicken breast and dry with a paper towel. Cut an incision lengthwise and stuff with spinach-feta-mixture. Heat some vegetable oil in another frying pan set over medium-high heat and sear stuffed chicken from both sides for approx. 2 min. Reduce heat and let simmer for approx. 5 – 8 min. until cooked through.