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Feta-Spinach Stuffed Chicken Breasts Recipe

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This recipe for Feta-Spinach Stuffed Chicken Breasts, by , is from Andrea & John's Wedding Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pam Buzek
Added: Wednesday, June 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 boneless, skinless chicken breasts
1 medium onion, chopped
2 cups firm, white mushrooms, sliced
1 10-oz. or 14-oz. pkg. of frozen spinach
1 1/2 cups Feta cheese
1 cup seasoned breadcrumbs
1 lemon, sliced
1/4 cup lemon juice

Directions:
Directions:
Preheat oven to 350.
Flatten chicken breasts. Over medium heat, lightly brown onions in a large skillet with butter or margarine. Add mushrooms, turning constantly until the edges start to brown. Add frozen spinach and stir until thawed and lightly cooked. Lay out chicken and place 1/6 of the mixture on each piece. Top with 1/6 of the Feta and roll up each chicken breast. Place seam side down in a glass baking dish just large enough to hold all of the chicken. Drizzle with lemon juice and sprinkle on bread crumbs. Place 2 slices of lemon on top of each piece of chicken. Cover with aluminum foil and bake for 35 minutes, then uncover and bake for another 5-10 minutes until lightly browned. Serve on a bed of white rice.

Number Of Servings:
Number Of Servings:
6

 

 

 

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