Happy Monday! I was lying on the couch under a blanket while my 2.5 year old son used one of his Hot Wheels cars to drive up the ‘mommy mountain’ (his code for my knees when they’re raised and covered by a quilt) looking through some old food photos when I realized I’ve never posted about our favorite stuffed chicken. And by ‘favorite’ I mean I can’t even count how many times this has appeared on our plates. You can stuff chicken with just about anything you like, but this combination of spinach, feta, and roasted red peppers is pretty spot on.
This is the perfect Monday night meal. Or Wednesday night. Or Sunday. Really, any day ending in -y. The point is, I used to be a little weary of making stuffed chicken of any sort, but this recipe is so foolproof that I’d let my toddlers make it, using the chef’s knife and all.
Okay, kidding about the knife part. But it’s really simple and really delish.
Sautéed fresh spinach, roasted red peppers, and salty feta cheese? You guys. Come on.
This starts off on the stove, then gets flipped and finished in the oven. You’re left with a perfect crust over the stuffing from the mix of browned butter and melted, gooey cheese. It’s ridiculous[ly delicious]. Go heavy on the feta. You won’t regret it.
Ideas for sides: roasted potatoes, string beans with shallots, couscous with lemon and roasted peppers, brown rice. Or just serve it alongside a big green salad and a chunk of crusty bread. Can’t go wrong.
You will love this. Definitely a Tasty Retreat favorite!
Ingredients
- 4 chicken breasts
- 1 tablespoon butter
- 1 tablespoon olive oil
- Salt
- Pepper
- 1 package fresh baby spinach, sautéed
- ½ jar of roasted red peppers, chopped
- 4-6 oz feta, crumbled
Instructions
- Heat oven to 375 F. Season chicken breasts generously with salt and pepper on both sides, then cut a little pocket on the diagonal, about 3 inches long. Try not to go through the entire chicken breast, you just want enough room to place ¼ cup or so of filling.
- Combine the spinach and roasted red peppers in a small bowl, then mix well. Add the feta last and mix to combine so it doesn't break apart.
- Divide the filling evenly between four chicken breasts, then stuff (it's okay to overflow a bit!). Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and cook until browned, about 5 minutes. Carefully turn each breast over trying to keep as much filling inside as possible.
- Place in a pre-heated oven and cook 7-10 minutes further, or until fully cooked through. Chicken should be mostly firm to the touch and juices will run clear. Cool slightly, then serve filling side up next to your favorite veggies.
