Spinach Tomato Feta Stuffed Chicken Breast

• 분량: 4 servings
• 총 시간: 35 minutes

재료

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)

방향

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.

영양 정보

• 1회 제공량: 1 stuffed breast
• 칼로리: 407 kcal
• 지방 전체: 22 g
• 포화 지방: 6.5 g
• 콜레스테롤: 148 mg
• 나트륨: 830 mg
• 탄수화물 전체: 7 g
• 식이섬유: 1.5 g
• 총 당류: 3.5 g
• 단백질: 44.5 g