Stuffed Chicken Breasts with Spinach and Feta Cheese

Stuffed Chicken Breasts with Spinach and Feta Cheese

This delicious change-of pace is a Greek variation based on Stuffed Chicken Breasts with Italian Cheeses and Artichokes, which I really enjoyed for flavor and ease of preparation. The Greek version is just as tasty but totally different, with the spinach, onions and feta blending perfectly together,  complimenting the chicken flavor, and keeping it very moist.

I grilled the breasts over charcoal, but they could be cooked in the oven or on the stove just as easily.

Ingredients

• Chicken Breasts - 4 large, boneless, skinless
• Greek Mediterranean Marinade - make your own or use a prepared marinade/dressing - marinating is optional but highly recommended.
  
• Olive Oil - 2 Tblsp.
• Onion - 1 medium, chopped
• Garlic - 2-3 cloves, minced
• Spinach - 1 6-oz, bag of fresh baby spinach, or 6 oz. of frozen chopped, thawed and drained.
• Feta Cheese - 8 0z.
• Toothpicks - 8

Directions

1. Trim the chicken (if there is that extra small strip attached to it) and create a pocket for the stuffing: use a sharp paring knife and cut along one edge only, as deep as you can, about 2-3 inches, depending on how big the piece of meat is. Think pita pocket.
2. Marinate the chicken for 2-24 hrs. Marinating is not required, but I highly recommend it for additional flavoring.
3. In a medium frying pan or Dutch oven under medium heat,  pour olive oil, and add garlic and onions. Cook for a 3-4 minutes, until the onions are soft.
4. Add the spinach. If using fresh, it will seem like too much at first but then the spinach wilts down as it cooks. Stir frequently until the spinach is completely wilted.
5. Add the Feta cheese, crumbled and blend well. Cook for another minute or two.
6. If there is a lot of water that separates from the feta, drain it off.
7. Remove from heat and cool.
8. Spoon the stuffing into the breast pockets (about 3-4 Tblsp.; exact amount depends on how large your pockets are.)
9. Close the pocket and secure with 2 toothpicks threaded once at either end of the pocket opening. It’s OK if some of stuffing comes out but the pockets should be big enough to hold the stuffing in. Use less stuffing if it is too hard to close completely.
10. Place on the grill over medium-high heat.
11. Cook for about 4-5 minutes on the first side. When the top of the breast (facing you)  is turning white, flip it over. Meat should be a nice medium brown on both sides, with juice running clear.
12. Remove from the grill and let cool for a few minutes.
13. Remove toothpicks and serve.

Serve with:

• Creamy Dill Cucumber Salad
• Blueberry Walnut Crumble

Other grilling ideas:

• Stuffed Chicken Breasts with Italian Cheeses and Artichokes
• Grilled Greek Mediteranean Chicken with Vegetables
• Grilled Tex-Mex Beef Kebabs

Tags: cheese, chicken, Greek, Grilling, spinach, Summer