Tomato Spinach, and Feta Stuffed Chicken Breast
Juicy and flavorful chicken stuffed wiht a mixture of tomato, spinach, and feta cheese, and Greek yogurt.
Prep Time15 minutes mins
Cook Time20 minutes mins
Total Time35 minutes mins
Course: Main Course
Cuisine: Mediterranean
Keyword: Flavorful, Jiucy, Quick
Servings: 4
Calories: 410kcal
Author: Janna/Fit As A Fiddle Life
- 24 ounces chicken breasts boneless, skinless
- 1 tbsp olive oil extra virgin
Feta Stuffing
- 1/3 cup feta cheese crumbled
- 1/2 cup Greek yogurt plain, low-fat
- 2 tbsp sundried tomatoes chopped
- 1/3 cup spinach fresh, chopped
- 1 tbsp basil fresh, chopped
- 1/8 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil extra virgin
Chop sun-dried tomatoes, spinach, and basil. Place in a bowl.
Mix sun-dried tomatoes, spinach, basil, feta cheese, Greek yogurt, olive oil, salt, and pepper.
Cut a pocket into thick part of chicken breast. Stuff with a tablespoon of feta mixture. Sprinkle with salt and pepper.
Heat oil in a nonstick frying pan over medium-high heat. Cook chicken uncovered until tender and no longer pink. This takes about 5-6 minutes per side depending on the size of chicken breasts. Cover pan and lower temperature to low. Cook until chicken is no longer pink. The internal chicken temperature should be 165°F.
Calories: 410kcal | Carbohydrates: 3g | Protein: 40g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 121mg | Sodium: 337mg | Potassium: 520mg | Fiber: 1g | Sugar: 2g | Vitamin A: 478IU | Vitamin C: 2mg | Calcium: 115mg | Iron: 2mg