Feta and Spinach Stuffed Chicken

This recipe is inspired by one of Joan’s favorite date dishes; her chicken breasts that are stuffed with feta cheese and spinach. In Joan’s version, she uses skinless and boneless chicken breasts that she pounds to about 1/2 inch thick, layers the with feta and mozzarella cheeses and veggies, and rolls up; sealing with skewers. In my version I’m going full flavor; leaving the skin on the chicken breasts and adding just a touch of butter…yeah, that’s my problem now lol.

Prep Time: 10 Minutes
Cook Time: 30 Minutes
Ready In: 40 Minutes
Yields: 4 servings

4 whole boneless chicken breast, skin on
1 cup feta cheese
1 (10 ounce) package frozen spinach, thawed and drained
2 tablespoons butter, room temperature
1 garlic clove, minced
1 small shallot, minced
2 tablespoons olive oil
Salt and ground black pepper

1. Preheat oven to 375°F. Spray a baking sheet with non-stick cooking spray and set aside. Wash the chicken breasts under cold running water and pat dry with paper towel. Loosen the skin on the chicken just enough to create a pocket.

2. Mix the feta, 1/4 teaspoon of black pepper, and spinach together in a small bowl and set aside. In a separate bowl, mix the butter, garlic and shallots together to create a compound butter. Stuff the feta and spinach mixture evenly in between the skin and meat of each chicken breast and top with the compound butter mixture. Cover the stuffing completely with the skin; if necessary, seal the edges of the chicken skin by sticking skewers or toothpicks through the edge of the skin and meat.

3. Place the chicken breasts on the prepared baking sheet and drizzle olive oil over each breast. Sprinkle with salt and additional black pepper and place in the oven.

4. Bake for 25 minutes, and increase oven temperature to 475°F. Continue to cook until the skin is golden and crisp and the chicken is fully done, about 5 additional minutes. Remove from the oven and allow to rest for 5 minutes before serving with your favorite pasta, couscous, or rice dish.