This is a good one! It looks like it took some time and effort, but was really easy to make after work. A skillet that can go from the stove to the oven is the only equipment you need. Jax loved it and so did Matt. When Jenny gave me the recipe, she said that Andrew doesn't like feta and doesn't like spinach. He came back for seconds anyway. I like feta and spinach, so I knew I would love it.
I overstuffed my chicken, it would have been really tasty with half as much. But if some is good, more is better, right?! Nobody complained!
Update: Over a year and a half and hundreds of recipes later, this is still one of Matt's favorites. He was really excited to see it was on the menu. He ate all of his and then ate what was left of Jaxon's. It was a good thing mine was gone by that time or he might have come after it as well!
Jenny's Feta and Spinach Stuffed Chicken Breasts
1 4oz package of crumbled feta
1/2 cup thawed chopped spinach, squeezed dry (I used fresh and it turned out great!)
3 T cream cheese
1/4 cup chopped scallions
2 cloves garlic, minced
3 T extra virgin olive oil
4-5 boneless skinless chicken breasts
Cavenders (an all purpose Greek seasoning found in the spice aisle) & pepper to taste
- Preheat oven to 450F
- In a bowl, mix feta, spinach, cream cheese, scallions and garlic
- Cut chicken breasts 3/4 of the way across and fill with the mixture
- Sprinkle chicken with Cavenders and pepper
- In cast iron skillet, heat olive oil on medium high heat.
- Cook chicken on stove top for 4 minutes per side
- Transfer skillet to oven and bake 5-7 minutes
It is tempting to season with salt as you go, but DON'T! The feta is pretty salty and there is some in the Cavender's. It wouldn't take much to push it over the edge!