Wednesday, May 29, 2013

Chicken Breast stuffed with Spinach and Feta

A new Spanish-inspired twist on chicken!  This one is guaranteed to make your mouth water, featuring fresh spinach, feta cheese, goat cheese, and pine nuts.  Serves 4 - 6.  

Feta & Spinach stuffed Chicken Breast

5 oz. Feta cheese, crumbled
4 oz. goat cheese, crumbled
1 tsp. olive oil
2 cups DOLE fresh spinach, finely chopped
¼ tsp. white pepper
¼ tsp. garlic powder
4 boneless, skinless chicken breasts
1 tbl. butter
4 tbl. pine nuts
Mojo marinade
2/3 cup olive oil
2 cups flour
2 cups bread crumbs
2 eggs, lightly whisked
Parmesan cheese
Roasted Red Peppers

·         Allow Feta and Goat cheese to come to room temperature, then mix them both together, mashing well with a fork
·         Add the olive oil to the cheese and mix well until fairly smooth
·         Add the spinach to the cheese mixture and mix until well blended
·         In a small skillet, melt butter over medium heat, then add the pine nuts
·         Cook pine nuts in butter until lightly browned (about 2-3 minutes), stirring often, then remove from heat.  Allow to cool several minutes.
·         Add the pine nuts (along with the butter) and white pepper into the cheese mixture and gently mix it all together
·         Cut a “pocket” in each chicken breast for stuffing (see photo below)

Cutting the pocket in the chicken breasts for stuffing
·         Stuff ¼ of the cheese/spinach filling into each chicken breast, pressing into the pocket well
·         Seal the edges of the chicken pocket (fold bottom over top) and secure with toothpicks
·         Brush all sides of the stuffed chicken breasts with Spanish Mojo marinade sauce
·         Refrigerate for at least one hour before cooking
·         Dredge each chicken breast in the flour, then the eggs, then the bread crumbs, coating all sides well
·         Place back on a backing dish and refrigerate again for about 30 minutes
·         In a large skillet, heat the olive oil over medium-low heat
·         Add the chicken breasts and fry in the oil for 7-8 minutes per side (until browned), occasionally lifting with a fork to allow oil to get under the breasts.  After frying, place back in the baking dish.
·         Heat oven to 325°
·         Bake for about 45 minutes and remove from oven
·         Top with Parmesan cheese and roasted red peppers, return to oven and broil for 2-3 minutes until cheese begins to melt and peppers are slightly browned
Fresh out of the oven, topped with Paremesan cheese and roasted red peppers


  1. Being Greek I learned to live with feta and spinach. This is a meal I would enjoy very much!

    1. I'm glad you like it, Katerina! If you make it, be sure to let us know how it turned out.

  2. Wow, that surely looks like a delight and yummy. I really love baked and easy chicken breast recipes and this one is a must-try. Thanks dear for the recipe!


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