"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

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Poultry - Spinach Stuffed Chicken Breasts Recipe

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This recipe for Poultry - Spinach Stuffed Chicken Breasts, by , is from Fussell Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Contributor:  
Contributor:  
Betty Fussell
Category:
Category:
Ingredients:  
Ingredients:  
3 large chicken breasts
1 pkg (8 oz) chopped frozen spinach, cooked according
to package directions and squeezed dry
3 oz. (about 1/2 cup) feta cheese, crumbled
4 oz cream cheese
1 clove garlic, minced
1/4 teaspoon salt, divided
1/8 teaspoon black pepper
1 Tablespoon olive oil
Directions:
Directions:
Preheat oven to 450º F

Mix the spinach, feta cheese, cream cheese, garlic and half of the salt in a medium size bowl.

Cut a pocket into the side of each chicken breast by inserting a sharp knife into the thick end of the breast and slicing horizontally to the thinnest end, being careful not to cut all the way through the chicken breast, or your hand.

Separate the spinach and cheese mixture into 3 equal parts. Roll each part into thick logs. Stuff a log into the pocket you made in each of the chicken breasts. Season outside of chicken breasts with remaining salt and pepper.

Heat the olive oil in an oven proof pan over medium high heat. Add the stuffed chicken breasts to the pan, top side down. Cook for 5 minutes and flip breasts over. Place the pan with the chicken breasts into the oven and bake for 10 minutes. If chicken breasts are extra large and thick, cook 2 to 5 minutes longer, or until the juice runs clear when you penetrate the breast with a fork.

 

 

 

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