Chicken Stuffed with Spinach and Feta

Do you ever have those moments when you realize you’ve just discovered the most amazing recipe? A recipe that you know will be a staple in your rotation of dishes–whether middle of the week, quick fix dinners or elegant, serve to special guests dinners. I have had several such moments this month (crazy, huh, since we’re only a week and a half in?!). Perhaps this is due to the fact that I’ve found time over the past week to open cookbooks and magazines for inspiration, or maybe it’s because we’ve actually been home longer than a week at a time, which always calms me and inspires me to experiment in the kitchen. Wherever the inspiration comes from, I welcome it!

I found this recipe and adapted it to suit Will and my tastes. I love sauteing spinach and serving it with chicken, and the feta was the perfect balance to the spinach. I would suggest serving this with a big, veggie-filled salad and rice. I hope you all enjoy it as much as we do!

Chicken Stuffed with Spinach and Feta

Adapted from Cooking Light Magazine

Ingredients:

5 oz. fresh spinach, chopped

1/2 cup crumbled feta cheese

1 teaspoon fresh thyme, minced

2 teaspoons fresh lemon juice

2 garlic cloves, minced

4 skinless, boneless chicken breasts

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1 Tablespoon olive oil

1/2 cup chicken broth

Directions:

Preheat oven to 350 degrees. Heat a large, ovenproof skillet over medium-high heat. Add spinach to pan; cook one minute or until spinach wilts, tossing constantly. Place spinach in a colander; press until barely moist. Wipe pan clean.

Combine spinach, cheese, thyme, lemon juice, and garlic. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Stuff 3 Tablespoons of filling into each pocket. Seal with wooden picks. Sprinkle chicken with salt and pepper.

Heat oil in pan over medium-high heat. Add chicken. Cook 3 minutes on each side or until brown. Add broth, and cover pan. Place pan in oven. Bake for 15 minutes or until done. Serve and enjoy!