• Karri Anne Cameron

SPINACH TOMATO FETA STUFFED CHICKEN BREAST

Makes 2 servings

Macros: 220 cal, fat 13g carbs 7g, protein 33g, fibre 2g

Ingredients:

2 x 6 oz boneless skinless chicken breast

1/2 sea salt

1/2 tsp paprika

1/4 tsp garlic powder

Filling:

1 cup baby spinach, chopped

1/3 cup sun-dried tomatoes in oil, drained and chopped

1/3 cups crumbled feta cheese

1/2 small onion, chopped

1/2 tbsp minced garlic

1/2 tbsp dried basil

1 tablespoons plain or gluten-free panko breadcrumbs

1/2 tbsp dried oregano

1/2 tablespoon grated Parmesan cheese

1/4 teaspoon sea salt

1/2 tablespoon olive oil, divided

Directions:

Preheat oven to 425 degrees F.Use a sharp knife to slice a pocket into the sides of each chicken breast. Make sure you don't cut all the way through, just enough to create a place for the spinach mixture to go. Season both sides of each chicken breast with 3/4 teaspoon salt, paprika and garlic powder. Set aside.In a medium bowl combine the sun dried tomatoes, spinach, feta cheese, onion, garlic, basil, panko, oregano, parmesan cheese, salt and 1/2 tablespoon olive oil.Mix well and set aside.Divide spinach mixture between the chicken breasts and stuff into each, about 3/4 cup each. If needed, you can use toothpicks to close chicken breast.Heat a large, oven-safe or cast iron skillet over medium heat. Add the remaining oil and once hot, sear the chicken breasts on each side for about 2 to 3 minutes, until browned. Transfer skillet to oven and finish cooking 12 to 15 minutes, until chicken reaches 165 degrees F. Remove from oven and tent with foil for 5 minutes before eating. Remove toothpicks and enjoy. Serve with green beans or vegetable of choice.


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