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Tag: stuffed chicken breast

  • Spinach and Feta Stuffed Chicken Breasts (Fancy Enough for Guests, Easy Enough for Tuesday)

    Spinach and Feta Stuffed Chicken Breasts (Fancy Enough for Guests, Easy Enough for Tuesday)

    Spinach and feta stuffed chicken breasts are the dinner that looks like you tried all day. You didn’t. Juicy chicken. Creamy feta. Tender spinach. Pan-seared. Baked. 30 minutes. Impressive. Easy. Delicious.

    Ingredients

    Serves 4.

    • 4 boneless, skinless chicken breasts (about 6 oz / 170g each)
    • 4 oz (115g) feta cheese, crumbled
    • 2 cups fresh spinach, chopped
    • 2 cloves garlic, minced
    • 2 tbsp olive oil, divided
    • 1 tsp dried oregano
    • ½ tsp salt
    • ½ tsp black pepper
    • ½ tsp paprika
    • 1 tbsp fresh lemon juice (optional)
    • Fresh parsley for garnish

    Step-by-Step Instructions

    Step 1: Preheat & Prep

    1. Preheat oven to 375°F (190°C).

    Step 2: Make Filling

    1. In a bowl, mix feta, spinach, garlic, 1 tbsp olive oil, and oregano.

    Step 3: Stuff Chicken

    1. Cut a pocket into each chicken breast (slice horizontally, not all the way through). Stuff with spinach-feta mixture. Secure with toothpicks if needed.
    2. Season both sides with salt, pepper, and paprika.

    Step 4: Sear & Bake

    1. Heat remaining 1 tbsp olive oil in an oven-safe skillet over medium-high heat. Sear chicken 3-4 minutes per side until golden brown.
    2. Transfer skillet to oven. Bake 12-15 minutes until chicken is cooked through (165°F / 74°C internal).

    Step 5: Serve

    1. Let rest 5 minutes. Garnish with parsley. Drizzle with lemon juice if desired. Fancy. Easy. Gone.

    Summary

    Prep Time: 15 min | Cook Time: 20 min | Total: 35 min

    Yield: 4 servings | Difficulty: Medium

    Storage Notes

    Fridge: 4 days. Reheat in oven at 350°F for 10-12 minutes. Avoid microwave — chicken dries out. Not freezer-friendly (feta crumbles and spinach gets watery). Great for dinner parties — stuff ahead, sear and bake fresh.

  • Stuffed Chicken Roulade

    Stuffed Chicken Roulade

    Stuffed Chicken Roulade is an elegant dish that looks impressive but is surprisingly simple to make. Tender chicken breasts are pounded thin, rolled around a savory filling of spinach, sun-dried tomatoes, and creamy cheese, then seared and baked to perfection. Sliced into beautiful spirals, it’s perfect for dinner parties or holidays.

    Ingredients

    For the Chicken:

    • 4 boneless, skinless chicken breasts (about 6 oz each)
    • 1 teaspoon salt
    • ½ teaspoon black pepper
    • 1 tablespoon olive oil
    • Kitchen twine or toothpicks

    For the Filling:

    • 4 oz (115g) cream cheese, softened
    • ¼ cup (25g) grated Parmesan cheese
    • ½ cup (30g) fresh spinach, finely chopped
    • ¼ cup (40g) sun-dried tomatoes, finely chopped
    • 2 cloves garlic, minced
    • ¼ teaspoon red pepper flakes (optional)

    For the Sauce (optional):

    • ½ cup (120ml) chicken broth
    • ¼ cup (60ml) heavy cream
    • 2 tablespoons grated Parmesan cheese

    Instructions

    1. Prepare the Chicken: Place chicken breasts between plastic wrap and pound to ¼-inch thickness. Season both sides with salt and pepper.

    2. Make the Filling: In a bowl, combine cream cheese, Parmesan, spinach, sun-dried tomatoes, garlic, and red pepper flakes. Mix until smooth.

    3. Roll the Roulades: Spread the filling evenly over each pounded chicken breast, leaving a ½-inch border. Roll tightly from the short end. Tie with kitchen twine or secure with toothpicks.

    4. Sear the Roulades: Heat olive oil in an oven-safe skillet over medium-high heat. Sear the roulades for 2 to 3 minutes per side until golden brown.

    5. Bake: Transfer skillet to a preheated 375°F (190°C) oven. Bake for 15 to 20 minutes until chicken reaches 165°F (74°C).

    6. Make the Sauce (Optional): Remove chicken from skillet. Add chicken broth to the skillet, scraping up browned bits. Simmer for 2 minutes. Add cream and Parmesan, simmer until thickened.

    7. Serve: Let roulades rest for 5 minutes. Remove twine, slice into rounds, and serve with sauce if desired.

    Pro-Tips for Picture-Perfect Stuffed Chicken Roulade

    • Pound Chicken Evenly: Ensures uniform rolling and cooking.
    • Don’t Overfill: Too much filling makes rolling difficult.
    • Chill Before Searing: Helps the roulades hold their shape.
    • Use a Thermometer: Perfect doneness every time.

    This Stuffed Chicken Roulade is elegant, creamy, and beautifully spiraled—a showstopper for any dinner party.