Spinach & feta stuffed chicken

Spinach & feta stuffed chicken

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(34 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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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
camckee19
1st Mar, 2011
3.05
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
14th Feb, 2011
3.05
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
28th Jan, 2011
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
20th Jan, 2011
5.05
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.
missjasmine
12th Sep, 2010
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
10th Nov, 2009
4.05
Add a some basil leaves to the spinach and feta stuffing and it is delicious!
catahern
4th Oct, 2009
5.05
Love this! Used fresh spinach and wilted it in a sive with boiling water from the kettle and let it drain.
bonbon-1975
11th Jun, 2009
4.05
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
12th May, 2009
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 :-)

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