Chicken, Entrée North American Baked, Pan Fried
June 27, 2015
With feta cheese, spinach, and sun-dried tomatoes stuffed inside chicken breasts, this great fresh tasting meal will sweep you away to the Mediterranean!
2 Chicken breast halves, boneless, skinless
1 Clove of garlic, minced
1 tbsp Lemon juice
1 Large handful of fresh spinach
3-5 Sun-dried tomatoes, chopped
8 oz. Feta cheese, crumbled finely
2 tsp Olive oil
1 tbsp Coconut oil
1Preheat oven to 350 degrees. Line a baking dish with foil and spray with nonstick spray.
2With a sharp knife, cut a slit in the side of each breast to form a pocket. Rub chicken breast halves with pepper, garlic and lemon juice.
3Heat a skillet with the olive oil over medium heat, add the spinach and saute until wilted. Remove from heat.
4Cut wilted spinach into smaller pieces. In a bowl, mix together the wilted spinach, feta cheese, and chopped sun-dried tomatoes. Stuff the mixture into chicken breasts and secure with toothpicks.
5In skillet, over medium-high heat, melt the coconut oil and brown chicken on all sides. Remove.
6Place the chicken in the prepared baking dish and cook for 20 minutes, or until the chicken is cooked through. Remove toothpicks and serve.
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