Greek flavors enliven these butterflied chicken breasts stuffed with spinach, tomato, and feta cheese and baked with a garlicky lemon herb sauce.

tcasa
Advertisement

Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness.

    Advertisement
  • Preheat the oven to 375 degrees F (190 degrees C).

  • Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine.

  • Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce.

  • Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top.

  • Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more.

  • Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.

Cook's Notes:

If chicken gets too brown, cover loosely with foil for the last 10 minutes of baking.

Tips

Double the sauce recipe if desired.

Nutrition Facts

353.6 calories; 30.9 g protein; 13.3 g carbohydrates; 77.5 mg cholesterol; 532.1 mg sodium. Full Nutrition

Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/05/2020
This was very good. A little messy to put together but well worth it. I didn't use 10 oz of I presume frozen spinach I just put 5 or 6 leaves of fresh baby spinach on each chicken breast. Read More
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/05/2020
This was very good. A little messy to put together but well worth it. I didn't use 10 oz of I presume frozen spinach I just put 5 or 6 leaves of fresh baby spinach on each chicken breast. Read More
Rating: 5 stars
05/05/2020
This was very good. A little messy to put together but well worth it. I didn't use 10 oz of I presume frozen spinach I just put 5 or 6 leaves of fresh baby spinach on each chicken breast. Read More
Rating: 5 stars
08/26/2019
Messy to make but so worth it. I doubled the receipe and made it for my mom and dad. Everyone's plate was clean, no leftovers. For my dad to eat spinach was a small miracle. Read More
Advertisement