Step 1
In a small bowl combine feta cheese and cream
cheese; set aside. Using a sharp knife, cut a
horizontal slit through the thickest portion of
each chicken breast half to form a pocket. Stuff
pockets with the cheese mixture. If necessary,
secure openings with wooden toothpicks. Sprinkle
chicken with pepper and salt.
Step 2
In a large nonstick skillet cook chicken in hot
oil over medium-high heat about 12 minutes or
until tender and no longer pink, turning once
(reduce heat to medium if chicken browns too
quickly). Remove chicken from skillet. Cover and
keep warm.
Step 3
Carefully add chicken broth to skillet. Bring to
boiling; add half of the spinach. Cover and cook
about 3 minutes or just until spinach is wilted.
Remove spinach from skillet, reserving liquid in
pan. Repeat with remaining spinach. Return all
spinach to skillet. Stir in the nuts and lemon
juice.
Step 4
To serve, divide spinach mixture among 4 dinner
plates. Top with chicken breasts. If desired,
garnish with lemon slices.
Tips
Tip- If basil-and-tomato feta cheese is not
available, stir 1 teaspoon finely snipped fresh
basil and 1 teaspoon snipped oil-pack dried
tomatoes, drained, into 1/4 cup plain feta cheese.
To toast nuts, spread in a shallow baking pan
lined with parchment paper. Bake in a 350 degrees
F oven for 5 to 10 minutes or until golden,
shaking pan once or twice.
Originally Submitted
9/16/2020
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