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Feta-Stuffed Chicken
Main Courses, Holidays/Entertaining
Date: August 30, 2013

This is a delicious and quick meal you can make for a weeknight dinner.

  • 4 oz. crumbled basil and tomato feta cheese
  • 2 Tbsp. cream cheese
  • 4 skinless, boneless chicken breast halves
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • 1/2 cup chicken broth
  • 2 - 10oz. packages prewashed spinach
  • 1 Tbsp. lemon juice
Preparation Steps:
  1. In a small bowl combine feta cheese and cream cheese; set aside. Using a sharp knife, cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff pockets with the cheese mixture. Secure with toothpicks.
  2. Sprinkle chicken with salt and pepper. In a large skillet cook chicken in hot oil over medium-high heat about 12 minutes or until tender and no longer pink, turning once. Remove chicken from skillet. Cover and keep warm.
  3. Carefully add chicken broth to skillet. Bring to boiling; add the spinach. Cover and cook about 3 minutes or until spinach is wilted. Stir in lemon juice.
  4. To serve, divide spinach mixture onto 4 plates. Top with chicken breasts.