Chicken Breast Stuffed with Spinach, Feta, and Pine Nuts

Chicken Breast Stuffed with Spinach, Feta, and Pine Nuts
Staff Writer
Chicken Breast Stuffed with Spinach, Feta, and Pine Nuts
Ashley Fahr
Chicken Breast Stuffed with Spinach, Feta, and Pine Nuts

This is an easy and flavorful weeknight meal that takes about 25 minutes to put together. Treat yourself to an elegant-looking yet simple dish that combines the fantastic flavors of feta cheese, slightly bitter spinach, and toasted pine nuts with moist chicken breasts. The recipe is for one person, but you can easily double the ingredients to make it for two. 

To read more about the recipe and to watch a how-to video, visit Ashley's blog, Practical Cooking For One.

1
Servings
2502
Calories Per Serving
Deliver Ingredients

Ingredients

  • boneless, skinless chicken breast
  • 2  tablespoons  olive oil, divided
  • 2  cups  loosely packed spinach, stems removed
  • 2  tablespoons  toasted pine nuts, plus more to taste
  • 2  tablespoons  crumbled feta cheese, plus more to taste
  • Salt and pepper, to taste
  • Flour, for dusting

Directions

Preheat the oven to 350 degrees. Wash the chicken and pat dry. Using a sharp knife, cut a slit halfway through chicken breast to create a cavity for the stuffing.

Heat 1 tablespoon of olive oil in a large ovenproof skillet over medium-high heat. Once the oil is hot, add the spinach and sauté until wilted but still bright green, about 2-3 minutes. Remove from the heat and roughly chop once cool.

In a bowl, mix the chopped spinach, pine nuts, and feta. Add more pine nuts or feta to taste.

Sprinkle the chicken breast all over with salt and pepper. Dust the outside of the chicken with flour. Stuff the chicken cavity with the spinach mixture.

Heat the remaining tablespoon of olive oil over medium-high heat in same skillet. Cook the chicken breast until browned on each side, about 3-4 minutes per side.

Place the skillet in the oven and bake until the chicken breast is cooked through, about 20 minutes. Remove from oven and let the chicken rest for 5 minutes before eating.

Nutritional Facts

Total Fat
195g
100%
Sugar
2g
2%
Saturated Fat
32g
100%
Cholesterol
27mg
9%
Carbohydrate, by difference
5g
4%
Protein
186g
100%
Vitamin A, RAE
38µg
5%
Vitamin B-12
1µg
42%
Vitamin K (phylloquinone)
17µg
19%
Calcium, Ca
153mg
15%
Choline, total
21mg
5%
Fiber, total dietary
1g
4%
Folate, total
20µg
5%
Iron, Fe
2mg
11%
Magnesium, Mg
81mg
25%
Manganese, Mn
3mg
100%
Niacin
10mg
71%
Phosphorus, P
3010mg
100%
Selenium, Se
5µg
9%
Sodium, Na
276mg
18%
Water
90g
3%
Zinc, Zn
3mg
38%

Chicken Breast Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Breast Cooking Tip

Make sure to cook chicken until the juices run clear; U.S. chicken supplies are host to salmonella.

Chicken Breast Wine Pairing

Pinot noir, gamay, merlot, zinfnadel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.