Chicken Stuffed With Spinach And Feta Recipe
Ingredients
- Chicken breasts, with or without skin and bone, although for this I prefer them to
- have both.
- For each chicken breast:
- ¼ c frozen spinach, thawed and squeezed dry
- ½ clove garlic
- ¼ c fresh bread crumbs
- small pinch nutmeg
- 1 T chopped fresh mint
- 2 T minced green onion or leek or onion, microwaved 1 m with 1 t butter
- 2 T feta cheese, crumbled
- optional: 1 T minced ham or chopped mortadella; 1 T grated Parmesan
- So, for four chicken breasts, you’d use 1 c each spinach & breadcrumbs, 2 cloves garlic, ¼ chopped fresh mint, generous pinch nutmeg, 1/3 to ½ c feta cheese plus the optional ingredients.
Instructions
- Ingredients must be fresh, or I can’t be held responsible for how the recipe turns out.
- With your hands, gently combine all ingredients so that you have a moist loose mixture.
- Cut pockets into the chicken breasts—DO NOT cut all the way through!
- Loosen the skin.
- Into each pocket, loosely pack ¼ c of the mixture.
- Gently spread the same amount under the skin.
- Use yet another ¼ c to cover any exposed chicken meat; if you are using skinned breasts, use that ¼ c on top. Pack this covering firmly.
- Bake at 325° for 45 m, or until juices barely run clear, then at 350 for 10 m. Don’t worry about the skin; if it’s critical for you to have crisp skin, use convection oven for the last 10 m, or broil it or something.
- Let rest 10 m and serve. Also excellent the next day sliced in a sandwich.
