Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

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.
Try

Easy lamb grill

Easy lamb grill: Switch the chicken for 4 lamb leg steaks. Heat oven to 220C/fan 200C/gas 7. Heat the oil in an ovenproof frying pan, then fry the lamb on each side until just browned. Mix the feta with a good handful chopped olives, a handful chopped flat-leaf parsley and plenty of seasoning, then press on top of the steaks in an even layer. Roast for 5 mins until the topping is turning golden and lamb is pink in the middle.

Choose the breast

Choose chicken breasts with plenty of unbroken skin to contain the stuffing. If necessary, you can secure the filling with a couple of cocktail sticks.

Per serving

308 kcalories, protein 36g, carbohydrate 2g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.32 g

Recipe from Good Food magazine, September 2007.

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Latest comments and suggestions

Results 1-20

  • Binder photo james

    2007-11-18 17:42:45.040503

    james rated this recipe

    4 stars

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  • Binder photo blulou

    2007-11-26 21:29:16.075241

    blulou rated and commented on this recipe

    4 stars

    Just happened to have the ingredients in and looking for inspiration. Only had skinless breasts so cut a flap in the underneath to stuff, held together with a couple of strips of bacon wrapped round. Also, put toasted pine nuts in the stuffing and baked whole thing in the oven. High flavour to effort ratio. Served it with a tomato and mint salad, and new potatoes.

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  • Binder photo kitty

    2007-12-04 10:36:21.539253

    kitty rated and commented on this recipe

    5 stars

    Very tasty and easy- didn't have chicken with skin on so sliced in half and wrapped bacon around.

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  • Binder photo lostkat

    2008-01-26 23:35:22.306954

    lostkat rated and commented on this recipe

    5 stars

    Extremely tasty and so so simple to make. Like others, I didn't have the skin on the chicken, so I hammeded it flat with a meat tenderiser, laid the filling down the middle and secured into a parcel with cocktail sticks. I also threw some mushrooms in to the water along with a splash of white wine. Beautiful!!

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  • Binder photo Beth

    2008-03-21 22:09:01.291989

    Beth rated and commented on this recipe

    5 stars

    Didn't have frozen spinach but had fresh so sauteed it so it wilted slightly. Really nice. Wish I had seen the wine suggestion - may try that next time.

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  • Binder photo emma1983collett

    2008-04-07 10:21:16.968063

    emma1983collett commented on this recipe

    Really easy and tasty. I used bacon to hold the stuffing in. In hindsight it would have been easier to use cocktail sticks. Goes well with the tangy couscous salad. Highly recommended!

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  • Binder photo Beth

    2008-04-08 19:34:41.319868

    Beth commented on this recipe

    I used wine this time and it was really nice, also fried some leeks beforehand and then added to them back in with the wine.

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  • Binder photo katyrouth

    2008-04-11 14:28:38.236649

    katyrouth rated and commented on this recipe

    5 stars

    You can use fresh spinach instead - just wash it and wilt it in its own juices before squeezing dry and continuing as normal.

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  • Binder photo Loubob

    2008-06-05 08:33:25.276104

    Loubob commented on this recipe

    I cannot commend the merits of frozen leaf spinach enough! It's cheaper and more convenient, and comes up just like wilted fresh spinach when gently defrosted in your microwave or at room temperature.

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  • Binder photo Sam

    2008-06-10 22:17:45.540594

    Sam rated and commented on this recipe

    4 stars

    didn't have chicken with skin, used breasts instead. Flattened with rolling pin and secured with a cocktail stick. Baked in the oven on a bed of tomatoes for 20 ish mins. Chicken was moist and tasty. All guests enjoyed it. yum yum...

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  • Binder photo janet

    2008-06-15 19:23:43.413921

    janet rated and commented on this recipe

    5 stars

    Lovely recipe. Used chicken without skin and cut a flap, but next time will try flattening it first and then rolling it. I thought the cocktail sticks would be difficult to insert, but they were very easy. Used fresh spinach which I wilted in a spoonful of water for 1 min. Had rather too much water at the end, so took the chicken out and boiled it down for a couple of mins. Absolutely delicious, will definitely make it again.

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  • Binder photo rebeccam

    2008-06-17 16:16:11.180195

    rebeccam rated and commented on this recipe

    5 stars

    Really tasty! Used low fat Feta and it tasted just as nice.

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  • Binder photo miche

    2008-07-02 03:33:11.167421

    miche rated and commented on this recipe

    4 stars

    taste good and pretty easy to make. I would suggest small thin breast.

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  • Binder photo Gems

    2008-07-18 14:54:41.672113

    Gems commented on this recipe

    I made this for my husband and he really enjoyed it. I used chicken breasts and match-sticks to hold them together. They didn't look beautiful but my hubby said they were flavoursome.

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  • Binder photo beccles

    2008-08-21 07:44:11.564359

    beccles rated and commented on this recipe

    1 stars

    i was so unimpressed with this one, after reading the above reviews i added wine and wrapped in bacon - not a good move. the people i cooked for enjoyed it, but i think they were being polite. i wont be making this again. sorry.

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  • Binder photo Aleeza

    2008-10-11 12:26:53.394209

    Aleeza rated and commented on this recipe

    3 stars

    Nice, but too bland and not highly original. I added a little ground nutmeg (goes well with both feta and spinach), a sprinkle of Tabasco, sea salt flakes and black pepper, as well as olive oil to the filling. I added chicken stock to finish the cooking. I think the idea of adding bacon is also a good idea. Not a recipe I'd rave about.

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  • Binder photo ocarter

    2009-01-23 16:35:04.614229

    ocarter rated and commented on this recipe

    5 stars

    Very yummy and easy to cook. CMade it for husband and now it`s his favourite.

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  • Binder photo Kammleitn

    2009-02-05 21:19:33.049966

    Kammleitn commented on this recipe

    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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  • Binder photo dusky_rose

    2009-02-19 14:00:37.309614

    dusky_rose rated and commented on this recipe

    5 stars

    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...

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  • Binder photo LisaPisa

    2009-05-04 09:42:26.049889

    LisaPisa rated and commented on this recipe

    5 stars

    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!

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

Cook time

Cook 25 mins

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Ingredients

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Per serving

308 kcalories, protein 36g, carbohydrate 2g, fat 18 g, saturated fat 5g, fibre 1g, sugar 1g, salt 1.32 g

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