These stuffed chicken breasts are packed with fresh and flavorful ingredients. Kalamata olives, known to Greece, have a nice, salty taste to them and are high in healthy fats, which are heart healthy and proven to have cancer-fighting properties.
Ingredients (serves 5)
4 Chicken breasts, skinless
1 teaspoon Oregano
½ teaspoon Paprika
½ teaspoon Black pepper
2 teaspoons Olive oil
1-2 cups Baby spinach
2 cloves Garlic, minced
½ cup Crumbled feta cheese
¼ cup Kalamata olives, pitted, chopped
¼ teaspoon Crushed red pepper
1 tablespoon Lemon zest
Salt to taste
1 tablespoon Olive oil
Preheat the oven to 350°F.
In a small bowl, combine the oregano, paprika, black pepper and salt (not a lot of salt is needed).
Pat the chicken dry using a paper towel. Cut the chicken lengthwise through the breast, trying to have equal amounts of meat on both sides, creating a pocket. Season both sides of all chicken breast with the seasoning mixture.
In a large skillet, heat the olive oil over medium heat. Add the spinach and garlic. Cook just until the spinach wilts and the garlic is fragrant, using tongs to keep the spinach from burning. Remove from heat.
In the medium bowl, combine the feta cheese, chopped Kalamata olives, crushed red pepper and lemon zest. Add the spinach once its slightly cooled. Mix together to combine.
Stuff each chicken breast pocket with the mixture, about 2 tablespoons. Use a couple of toothpicks to close the pockets, weaving it between the chicken.
In the same skillet, heat the remaining tablespoon of olive oil, add the stuffed chicken breasts and sear until golden brown, about 3 minutes each side.
Transfer to a baking dish if the skillet is not oven-safe and finish cooking all the way through, about 15-20 minutes.
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