This recipe is something I made up (though stuffed chicken isn't the most creative or new idea) last night because I had some spinach that needed to used up and some chicken in the fridge. I wasn't sure how it'd work out, but I was happily surprised and it was super yummy!
Ingredients
3 boneless, skinless chicken breasts
1 cup reduced fat feta cheese
1-2 cups fresh spinach (fresh is a relative term here, mine was a little droopy and it still turned out great)
1 egg, lightly beaten
1 cup Panko bread crumbs
Directions
Preheat oven to 350F. Place the chicken breasts on a cutting board with the smooth side down, then with a sharp knife, cut a small trench down the back side of each chicken breast. Fill trench with feta and spinach. Once stuffed, dip the smooth side of the breast first in the beaten egg, then in the Panko bread crumbs. Place stuffed and breaded breasts (stuffed side down) on a lightly oiled pan and bake in oven for 30 minutes.
Helpful Notes
- If you are having trouble getting the bread crumbs to stick, just sprinkle them on top - this works just as well.
- I used feta because I had it in the fridge, but I feel like you could stuff anything in those breasts and it'd be tasty.
- As a side dish to go along with the chicken, I made steamed spinach and sautéed some cherry tomatoes with garlic. It was a totally amazing combo.
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