spinach and feta stuffed chicken breasts recipe
spinach and feta stuffed chicken breasts
Chicken cutlets full of spinach, feta and ricotta, then breaded and baked to perfection!
I love making stuffed chicken breast possibly you probably established by now. You can products chicken with almost anything, and leftovers might be frozen and reheated for your individual homemade frozen meals which are so a lot better than store bought.
I love making stuffed chicken breast possibly you probably established by now. You can products chicken with almost anything, and leftovers might be frozen and reheated for your individual homemade frozen meals which are so a lot better than store bought.
I first tried out this spinach-feta version back 2010, and many of us loved it. My photos have been pretty awful in those days, so today I chose to make them more than! I also altered the recipe slightly to produce them easier. Anyone might make these, there are no toothpicks required plus the prep time is rather quick. I served this with a great big salad privately, but you may also serve it together with couscous, rice or quinoa.
Spinach and Feta Stuffed Chicken Breasts
Servings: 8 • Size: 1 roll • Old Points: 3 • Weight Watcher Points+: 4 pt
Calories: 169 • Fat: 5 g • Carb: 8 g • Fiber: 2 g • Protein: 25 g • Sugar: 0 g
Sodium: 177 mg (without salt) • Cholest: 31 mg
Ingredients:
- cooking spray or oil mister
- 1 tsp olive oil
- 1/2 medium onion, chopped
- 2 cloves garlic, minced
- 1/4 cup chopped scallions
- 10 oz package frozen chopped spinach, thawed and juice squeezed out
- 1/4 cup chopped parsley
- 1 tbsp fresh dill
- 1/2 cup (2.5 oz) crumbled Feta cheese
- 1/3 cup fat free ricotta
- 1/4 tsp kosher salt and pepper, plus more to taste
- 8 thin skinless chicken breast cutlets (1.5 lbs total)
- 1 large egg
- 1 tbsp water
- 1/2 cup whole wheat seasoned breadcrumbs
Preheat oven to be able to 350°F. Spray a huge baking sheet together with spray.
Heat this oil a medium sauté pan. Include onions, garlic as well as scallions and sauté in relation to 1 minute. Include spinach, parsley, dill, 1/4 tsp kosher salt and pepper as well as cook another second or until heated up through. Remove from warm and mix from the feta and ricotta mozzarella dairy product.
Season chicken lightly with an increase of kosher salt as well as pepper to style.
Place about 1/4 pot of spinach mixture during the chicken as well as roll, then lay this chicken seam side down over a platter or part of wax paper. Repeat while using remaining chicken.
Whisk the egg and water together inside a small bowl with a pinch of salt. Place the breadcrumbs in another bowl.
Dip the chicken rolls in to the egg wash, then in to the breadcrumbs and place seam side down about the baking sheet. Repeat with the others then lightly spray to top of the chicken with food preparation spray. Bake about 25 minutes or until cooked through.
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