Chicken Breasts Stuffed with Feta Cheese and Spinach


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This yummy chicken dinner looks like it would take forever to make, but in reality it's quite simple!

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Time needed

15-20 min cooking

Serving Size / Yield

2 servings


  • 6 leaves fresh spinach, well-rinsed and stems removed
  • two 4-oz.chicken breast halves, pounded and thawed, if frozen
  • 3 Tbs. crumbled feta cheese
  • 2 tsp. fresh lemon juice
  • freshly ground pepper to taste
  • 3 Tbs. flour for dredging
  • olive oil cooking spray

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Preheat oven to 400 degrees F.

Cook spinach leaves in boiling water for 1 minute. Drain and squeeze out all the moisture. Place the chicken on a work surface with the wide side toward you. Arrange 3 spinach leaves over each chicken breast, distributing them evenly and leaving a 1/2-inch border at the top edge. Sprinkle with half of feta cheese and half of lemon juice. Season with pepper. Starting at bottom of wide edge, roll chicken breast into a tight cylinder. Pin it closed with toothpicks. Fill, roll and close the second breast.

Dredge each rolled chicken breast in flour, shaking off excess. Lightly coat a nonstick skillet that has an ovenproof handle with cooking spray. Place over medium-high heat and add chicken breasts. Saute until chicken is lightly browned on all sides, about 5 minutes. Place skillet with chicken breasts in oven and bake until done, 15 to 20 minutes.

Transfer chicken to cutting board and remove toothpicks. Cut each breast crosswise into 1/2-inch slices. Fan the slices out on 2 plates. Serve at once.

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