Spinach & Fetta Stuffed Chicken

This one is a winner! Full of flavour and a great source of protein


  • 1/2 cup spinach (steamed and squeezed dry of any excess liquid)

  • 2 tbsp feta

  • 2 tbsp ricotta

  • 1 green onion (sliced)

  • 1 tbsp dill (chopped)

  • 1 tbsp parsley (chopped)

  • Salt and pepper to taste

  • 2 chicken breasts (butterflied and pounded thin)

  • 1 tbsp oil

  • 1 tbsp butter

  • 1 shallot (diced)

  • 1 clove garlic (chopped)

  • 1/4 cup white wine

  • 1/2 cup chicken stock

  • 1/2 tps lemon zest

  • 1 tbsp heavy cream

  • 1 tbsp dill (chopped)

  • 1 tbsp parsley (chopped)


  • Mix the spinach, feta, ricotta, green onion, dill, parsley, salt and pepper in a bowl.

  • Lay the chicken breasts out and split the spinach and feta mixture between them. Roll up the chicken around the filling and tie it up or secure it with toothpicks.

  • Season the chicken with season with salt and pepper.

  • Heat the oil in a pan.

  • Add the chicken, brown on all sides, about 2-4 minutes per side.

  • Place the chicken in a baking dish and bake in a 180C oven for 25- 30 minutes.

  • Melt the butter in the pan that you browned the chicken in.

  • Add the shallots and garlic and saute for a minute or two.

  • Add the wine and deglaze the pan.

  • Add the chicken stock, lemon zest, season with salt and pepper and reduce by half.

  • Remove from heat and mix in the heavy cream and herbs.

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