Spinach and Feta Stuffed Chicken Breasts
By @primaverakitchen
Ingredients:
1 tablespoon olive oil
1 cup chopped yellow onion
5 ounces baby spinach
2 ounces crumbled feta cheese (about 1/2 cup)
4 (6-ounce) skinless, boneless chicken breasts
3 tablespoon black olive oil, diced
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 1/2 teaspoons olive oil
1 cup tomato sauce of your preference
Fresh parsley, chopped
Instructions:
Preheat the oven to 400 degrees.
PREP THE FILLING:
In a large skillet over medium heat add 1 tablespoon olive oil.
Add onion and cook for about 8 minutes. Don’t forget to stir occasionally.
Add spinach and cook for 1 minute. Remove pan from heat. Add feta and black olives and mix everything well to combine. Set it aside.
PREP THE CHICKEN:
Cut the chicken into 8 pieces and pound all the four pieces until they are thin. Put 1 ½ tablespoon of the spinach mixture in the middle of the chicken and roll it up. Secure together using toothpicks, if needed. Repeat the process for all the chicken pieces.
Put ½ cup of the tomato sauce on the bottom of a greased baking dish. In a skillet, sauté the chicken breast in oil until golden brown, then transfer to the baking dish.
Cover evenly with remaining tomato sauce and top with mozzarella cheese.
Bake for 30 to 35 minutes until the chicken gets to an internal temperature of 165°F degrees.
Before serving top with fresh parsley.
