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Spinach, Sun Dried Tomato, & Feta Stuffed Chicken Breasts
Chicken Breasts stuffed with sundried tomato, feta cheese and spinach are a simple, delicious weeknight dinner.
Course
Main Course
Cuisine
American, Canadian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
4
people
Calories
309
kcal
Author
Colleen Milne
Ingredients
4
chicken breasts
boneless. skinless
¼
cup
extra virgin olive oil
½
cup
spinach leaves
½
cup
sundried tomatoes
soaked in hot water for 30 minutes
½
cup
fresh basil leaves
¼
cup
feta cheese
crumbled
US Customary
-
Metric
Instructions
Pre-heat oven to 400°
Line a baking sheet with parchment paper
Put chicken breasts, one at a time, into a large zip lock bag. Pound until slightly flattened
Lay each pounded chicken breast on parchment lined baking sheet
Brush chicken breasts all over with olive oil
Season with salt & pepper, then on one side of each breast, divide the spinach, sundried tomato, basil & feta cheese
Roll/Fold the other side over, and secure with toothpicks, trying to keep filling contained
Bake in center of oven for 30 minutes, turning after 15 minutes.
Turn on broiler if chicken is not browned enough
To serve, remove all toothpicks. Slice chicken breasts, or serve whole
Squeeze a fresh lemon over chicken breasts while still hot
Nutrition
Serving:
1
g
|
Calories:
309
kcal
|
Carbohydrates:
8
g
|
Protein:
27
g
|
Fat:
18
g
|
Saturated Fat:
3
g
|
Cholesterol:
80
mg
|
Sodium:
273
mg
|
Potassium:
919
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
705
IU
|
Vitamin C:
8.3
mg
|
Calcium:
76
mg
|
Iron:
2
mg