Spinach Tomato Feta Stuffed Chicken Breast

• 分量: 4 servings
• 調理時間: 15 minutes
• 総時間: 35 minutes

材料

4 organic boneless (skinless chicken breasts, about 6 oz each)

3/4 tsp kosher salt

3/4 tsp paprika

1/2 tsp garlic powder

1 cup baby spinach (chopped)

2/3 cup sundried tomatoes in oil (drained and chopped)

2/3 cups crumbled feta cheese

1 medium shallot (chopped)

1 large garlic clove (minced)

1/4 cup chopped fresh basil

2 tablespoons plain or gluten-free panko

1 tablespoon chopped fresh oregano

1 tablespoon grated Parmesan cheese

1/4 teaspoon kosher salt

1 tablespoon olive oil (divided)

手順

Preheat oven to 425 degrees F.

Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go.

Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.

In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, shallots, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.

Mix well and set aside.

Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.

Heat a large, oven-safe or cast iron skillet over medium heat.

Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned.

Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F.

Remove from oven and tent with foil for 5 minutes before eating.

Remove toothpicks and eat right away.

栄養

• サービングサイズ: 1 stuffed breast
• カロリー: 407 kcal
• 脂肪総量: 22 g
• 飽和脂肪: 6.5 g
• コレステロール: 148 mg
• ナトリウム: 830 mg
• 炭水化物総量: 7 g
• 食物繊維: 1.5 g
• 糖質総量: 3.5 g
• タンパク質: 44.5 g