Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

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(29 ratings)

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Cooking time

Prep: 10 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

This works well with lamb too and is a good way to get kids to eat spinach, serve with some couscous for a quick summer meal

Nutrition and extra info

Additional info

  • Easily doubled / halved
Nutrition info

Nutrition per serving

kcalories
308
protein
36g
carbs
2g
fat
18g
saturates
5g
fibre
1g
sugar
1g
salt
1.32g

Ingredients

  • 4 boneless chicken breast fillets, skin on
  • 85g frozen leaf spinach, defrosted
  • 85g feta cheese, crumbled
  • 2 tbsp olive oil
  • 2 tbsp pine nuts

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Method

  1. Loosen the skin from the chicken. Drain the spinach in a sieve and press out as much water as possible. Mix with the feta and a little black pepper, then stuff between the flesh and skin of the chicken, smoothing the skin back over the stuffing. Season the chicken all over with a little salt and pepper.
  2. Heat the oil in a frying pan with a lid. Add the chicken, skin-side down, and fry until the skin is browned. Turn it over and cook on the other side, then add the pine nuts and fry until lightly toasted. Add 6 tbsp water, then cover for 15-20 mins until the chicken is cooked through.

Recipe from Good Food magazine, September 2007

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Comments

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ebsnare's picture
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Great little recipe for something a bit different with chicken. I used skinless breasts and wrapped them with bacon as suggested by other users, as well as securing with cocktail sticks. I found there needed to be a slightly longer cooking time as I hadn't flattened the breasts very much, but the filling helped keep the chicken moist. Next time I'd like to try this with either thighs/drumsticks and keep the skin on, or maybe in a whole roast chicken as a stuffing under the skin.

harrymondeo's picture

This is a lovely tasting dish, tastes like an awful lot of effort has gone into something really simple. I did make a couple of changes though! Used fresh spinach, but didn't wilt it first. Make a small incision in the chicken, and expand the pocket using a sharp knife without cutting any further through the outside of the flesh. You can then pack this pocket with spinach and feta until it has stretched and almost doubled in size.
I also used chicken supremes, well worth looking for, and roasted the dish in the oven at Gas 6 for 30-35 minutes. At the end the spinach has cooked down inside the chicken so the cheese doesn't leak out and the chicken is so moist. Deg lase the roasting dish.....and YUM!

harrymondeo's picture

This is a lovely tasting dish, tastes like an awful lot of effort has gone into something really simple. I did make a couple of changes though! Used fresh spinach, but didn't wilt it first. Make a small incision in the chicken, and expand the pocket using a sharp knife without cutting any further through the outside of the flesh. You can then pack this pocket with spinach and feta until it has stretched and almost doubled in size.
I also used chicken supremes, well worth looking for, and roasted the dish in the oven at Gas 6 for 30-35 minutes. At the end the spinach has cooked down inside the chicken so the cheese doesn't leak out and the chicken is so moist. Deg lase the roasting dish.....and YUM!

emmawemma's picture
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I added sun dried tomatoes to the filling and used skinless chicken and butterflied it out before stuffing.

tazcat1965's picture
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Loved this recipe but we used ricotta instead. Will try with feta next time.

thetastybaker's picture
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This dish was okay. I thought the chiken was a little dry, and that it lacked in flavour. I don't think it was horrible, and my parents seemed to like it! But I wouldn't recommend it.

donnalovescheese's picture
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Tasty, quick, easy and healthy. The chicken stayed really moist and the flavours were lovely. Served with a simple side salad

camckee19's picture
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Like others no skin on my chicken. My parcels were a little doubtful but roasted fine. Served with roast pepper sauce from this site too - went well together an added another level to it.

Frantic Flapjack's picture
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Easy to make and went down very well in our house. Didn't have skin on breasts so wrapped bacon round to keep the stuffing in. Also I added the pine nuts into the stuffing.

shirley1265's picture

great recipe. I add both leeks and mushrooms just before the water and wine. Serve with a crispy salad. Hubby loves it so much he wants to adapt it for our restaurant in Ibiza

woodycot's picture
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This is another of my firm favourites ! I too, add wine & not water, then cover and finish in the oven, served with rosemary new potatoes, and spring veg.

menaceneddie's picture

Tasty - however I found it hard to find chicken breast with skin so I tried it without the skin, it doesnt work very well, I had to use lots of cocktail sticks to try and keep the filling in. It was quite fiddly.

jazzapinch's picture
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Add a some basil leaves to the spinach and feta stuffing and it is delicious!

catahern's picture
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Love this! Used fresh spinach and wilted it in a sive with boiling water from the kettle and let it drain.

bonbon-1975's picture
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made these last nite and they turned out great! very quick and easy to prepare and make - great alternative to plain chicken breast, I added some garlic to mine aswell just to give it a bit more flavour

jacoakley's picture

I baked in oven also, with boursin cheese instead of feta on a bed of cherry tomatoes with splash of wine. Delicious. This website has turned me into a new woman - for the better!! I cooked another recipe from this website for a dear friend of 20 years for the first time at week end. She is still in shock so Thanks to all :-)

peskypeeza's picture
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Really enjoyed this one as an easy, midweek Mediterranean roast.

We too had skinless chicken in so I made a pocket to stuff the cheese into and sealed with cocktail sticks. I also added a pinch of nutmeg to the filling and baked it for 25/30 mins in the oven rather than on the hob.

We served it with paprika crushed potatoes (recipe on here); balsamic roasted red onions, red peppers and tomatoes, and a green salad.

Yummy!

dusky_rose's picture
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Had fancied this for a while but on getting to the supermarket i found no feta! highly annioying, in a moment of mad improvisation I grabbed a pot of low fat cream cheese and fresh spinach. Used two handfuls of the fresh stuff and 1/3 pot of cheese to serve 2 and it worked reall really nicely! I found that as some of the cheese squished out in teh pan on turning it created quite a lovely suace to drizzle the chicken with after.

Served with roasted veg (potatoes, tomatoes, peppers and asparagus).

Yum...

grainger's picture

This is now a regular dish on our weekly menu, and everybody loves it! I have been asked so many times for the recipe, but I'm not sharing it! I always use frozen spinach and add chopped garlic, and because I regularly cook for 20+ people, I brown the chicken breasts in a honey marinade, to give them a lovely golden colour, and then roast them in the oven for about 45 minutes. We serve the chicken with ratatouille and boiled potatoes.

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