Greek Spinach-Stuffed Chicken

Greek Spinach-Stuffed Chicken
Adapted from foodnetwork.com
Greek Spinach-Stuffed Chicken

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

PREP TIME

20

minutes

TOTAL TIME

35

minutes

SERVINGS

4

servings

Adapted from foodnetwork.com

Ingredients

  • 3 1/2

    cups chopped baby spinach (about 8 ounces)

  • 1/4

    cup crumbled low-fat feta cheese

  • 3

    skinless, boneless chicken breasts (8 to 10 ounces each), trimmed

  • 2

    tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground pepper

  • 1

    cup low-sodium chicken broth

  • 2

    tablespoons white wine vinegar

  • 2

    tablespoons finely chopped sun-dried tomatoes

  • 8

    ounces ditalini (about 1 3/4 cups)

  • 1

    tablespoon chopped fresh mint

Directions

Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets. Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes. Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot. Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/greek-spinach-stuffed-chicken.html?oc=linkback

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