Chicken Stuffed with Spinach, Feta & Almonds

By vail28

Ingredients

• 2 tbsp. olive oil
• 1/4 cup sliced almonds, plus 1/4 cup chopped almonds
• 1 shallot, thinly sliced
• 3 cloves garlic, minced
• 1 tbsp. fresh thyme leaves
• juice of 1/2 lemon
• 1/3 cup chicken stock
• 6 oz. fresh spinach
• 2 oz. feta cheese, crumbled
• 1 1/2 lbs. chicken breasts halfs (4 small or 2 large)
• 2 tsp. smoked paprika
• 1 tsp. salt

Details

Servings 4
Adapted from google.com

Preparation

Step 1

Preheat the oven to 350°. Set a large skillet over medium heat. Once it’s hot, heat 1 tbsp. of the olive oil and add the almonds. Cook for 3 – 5 minutes or until the almonds turn golden. Add the shallots and garlic and cook for an additional 2 – 3 minutes or until the garlic just begins to turn golden.

Add the spinach leaves, chicken stock, lemon juice and thyme. Saute for a couple of minutes, until the spinach wilts. Remove from heat, drain any additional liquid and stir in the feta cheese.

In a small bowl, mix together the remaining tbsp. of olive oil, the smoked paprika and the chopped almonds. Set aside.

Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Split the stuffing evenly among the chicken, then seal with toothpicks and place in a baking dish. Rub the top of each breast with the smoked paprika almonds.

Tent the baking dish with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through.