Feta Spinach Stuffed Chicken

–UPDATED 4/12/2016–

Feta Spinach Chicken 1

Rysa bought some of these at Albertsons, pre-made, and they were such a hit that we’ve (she’s) been making more.  They’re always gone before I remember to take pictures, so this time, I made one myself.



  • 1 chicken breast, fresh or full thawed, cut thin or flattened
  • Feta cheese crumbles
  • baby spinach leaves
  • Seasonings (salt, pepper, basil, parsley, etc.)
  • Garlic (optional)


  1. Pre-heat your oven to 350 F, line a pan with aluminum foil and grease with your lube of choice (or just use parchment paper).
  2. Take your fresh chicken breast and lay it out.  Chop the spinach, mince your garlic (optional), and top the chicken with spinach, garlic, and feta cheese.
  3. Feta Spinach Chicken (raw) Fold over/lid your chicken.  To help keep things together while baking, use toothpicks.  Season the outside of the chicken.
  4. Place the skewered chicken in an oiled, heated skillet (med-low heat) and sear the outside about 5-15 minutes; sear both sides.
  5. Once seared, move the chicken to the prepped pan and bake at 350 F for 40-45 minutes.
  6. Serve hot and enjoy!

3 Comments Add yours

  1. Feta is such a magic ingredient! I love the combination with spinach but this recipe might work just great with sun dried tomato instead of spinach as well. For the moment I think I’m going to make a spinach pie with feta because I’m craving for the spinach-feta combination ;) thanks for sharing!


    1. kriscious says:

      You’re very welcome! I like the tomato idea, too. :)

      Liked by 1 person

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