Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

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(33 ratings)

Prep: 10 mins Cook: 25 mins

Easy

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

  • Easily doubled / halved

Nutrition: per serving

  • kcal308
  • fat18g
  • saturates5g
  • carbs2g
  • sugars1g
  • fibre1g
  • protein36g
  • salt1.32g
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Ingredients

  • 4 boneless chicken breast fillets, skin on
  • 85g frozen leaf spinach, defrosted
    Spinach

    Spinach

    spin-atch

    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…

  • 85g feta cheese, crumbled
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 tbsp pine nut

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.

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Comments, questions and tips

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rp50
3rd Jun, 2016
Made this last night and it was delicious! Looks impressive too. Made a few adjustments as per other reviewers: (1) Used skinless chicken breasts and just cut a pocket to stuff the filling. Used cocktail sticks to secure it but don't think it was necessary. (2) Oven cooked rather than pan fried. Actually I overdid them which made the chicken a bit dry - recommend doing at 180 for 35 mins (I did 190 for 40). (3) Used the same amount of filling for only 2 breasts (4) No pine nuts Served with stir fried greens and rosemary roasted potatoes. Yum!
Allycs25
29th Mar, 2016
5.05
This was absolutely delicious. I put Parma ham around mine and i could have eaten 10 of them!
ebsnare
27th Jan, 2013
4.05
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
5th Nov, 2012
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
5th Nov, 2012
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
17th Mar, 2012
4.05
I added sun dried tomatoes to the filling and used skinless chicken and butterflied it out before stuffing.
tazcat1965
29th Sep, 2011
5.05
Loved this recipe but we used ricotta instead. Will try with feta next time.
thetastybaker
1st Jul, 2011
3.05
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.
isitworthwaitingfor
15th Jun, 2011
we love this dish....check out our review on our food blog....http://www.isitworthwaitingfor.com/2011/06/corn-fed-chicken-stuffed-with-spinach.html
donnalovescheese
28th Mar, 2011
4.05
Tasty, quick, easy and healthy. The chicken stayed really moist and the flavours were lovely. Served with a simple side salad

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