Joe Roshkovsky
Succulent Stuffed Chicken Breast with Creamy Spinach and Feta Filling
Imagine a dinner table where an array of inviting aromas fills the air. Picture a golden-crusted chicken breast, perfectly browned, and bursting with a creamy, savory filling. This dish, the Succulent Stuffed Chicken Breast with Creamy Spinach and Feta Filling, is a true showstopper. Originating as a staple in Mediterranean kitchens, this hearty dish combines the essence of fresh greens with the rich creaminess of cheese to craft a flavorful and nourishing meal. A harmonious blend of textures and flavors, this recipe is perfect for special dinners or weekend feasts. The stuffing keeps the chicken moist while infusing it with aromatic spices, making each bite an unforgettable experience.
Ingredients:
For the Chicken:
– Four large boneless, skinless chicken breasts
– Salt and pepper to taste
– 1 tablespoon olive oil
For the Stuffing:
– 2 cups fresh spinach, chopped
– 1 cup crumbled feta cheese
– 1/4 cup cream cheese, softened
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1/4 cup sun-dried tomatoes, chopped
For the Coating:
– 1/2 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 teaspoon paprika
Instructions:
1. Prepare the Chicken Breasts:
– Rinse the chicken under cold water and pat dry with paper towels.
– On a cutting board, use a sharp knife to make a pocket in each chicken breast by slicing horizontally without cutting all the way through.
– Season both sides of the chicken with salt and pepper.
2. Make the Stuffing:
– In a medium mixing bowl, combine the chopped spinach, feta cheese, cream cheese, minced garlic, oregano, salt, pepper, and sun-dried tomatoes.
– Mix thoroughly until all ingredients are well combined.
3. Stuff the Chicken:
– Carefully spoon the spinach and feta mixture into each chicken pocket, ensuring it is evenly distributed.
– Secure with toothpicks if necessary to keep the stuffing in place.
4. Prepare the Coating:
– In a shallow dish, combine breadcrumbs, Parmesan cheese, and paprika.
– Roll each stuffed chicken breast in the breadcrumb mixture to coat.
5. Cook the Chicken:
– Heat the olive oil in a large oven-safe skillet over medium heat.
– Add the chicken breasts to the skillet and brown on each side for about 3-4 minutes or until golden.
– Transfer the skillet to a preheated oven at 375°F (190°C) and bake for 20-25 minutes, or until the internal temperature reaches 165°F (74°C).
6. Serve:
– Let the chicken rest for a few minutes before slicing.
– Serve hot, garnished with fresh parsley and a wedge of lemon for a burst of citrus.
Cooking Tips:
– Butterfly with Care: When slicing pockets into the chicken breasts, make sure not to cut all the way through, as the filling will spill out during cooking.
– Ensure Even Cooking: If you find the chicken breasts are too thick, consider pounding them gently for even thickness before stuffing.
– Add a Splash of White Wine: For an extra layer of flavor, deglaze the pan with white wine before transferring to the oven.
Serving Suggestions:
– Pair this dish with a light, crisp white wine, such as Sauvignon Blanc, which complements the spinach and feta beautifully.
– Serve alongside roasted potatoes or a refreshing salad with balsamic vinaigrette for a balanced meal.
This Succulent Stuffed Chicken Breast with Creamy Spinach and Feta Filling promises a delightful dining experience, turning an ordinary meal into a gourmet affair. Enjoy the blend of savory, creamy textures and the satisfaction of creating a dish that will impress family and friends alike.
