Feta cheese has a rich, tangy taste. Besides adding a ton of flavor, stuffing the chicken breasts with feta helps keep them moist during cooking.
|Great 21 Day Fix Weeknight Dinner!|
Spinach and Feta Stuffed Chicken Breasts
- 2 blue containers of feta cheese (1/2 cup total)
- 1 teaspoon dried oregano
- 2 containers of chopped, fresh spinach leaves (2 cups total)
- 2 blue containers of Parmesan cheese (1/2 cup total)
- 4 small boneless, skinless chicken breasts
- Coarse salt and ground pepper
- 4 tsp. olive oil
- 1/2 cup homemade or low-sodium organic chicken stock
- Juice of 1/2 lemon
- 1 tablespoon coconut oil
In large Ziploc bag, place one chicken breast. Pound and flatten until the chicken breast is about 1/2" thick. Repeat for each remaining chicken breast.
In a small bowl, combine feta, chopped spinach, and oregano. Lay chicken breasts flat and place a portion of feta-oregano mixture in the center of each one, dividing evenly. Fold each chicken breast in half, and secure with toothpicks, if necessary. Generously season both sides of chicken with salt and pepper. Coat each side of chicken breast evenly with Parmesan cheese.
Heat oil in a large skillet over medium-high heat. Add chicken, and cook until browned on both sides, 6-7 minutes per side.
Cover skillet, and continue cooking until chicken is opaque throughout and an instant-read thermometer inserted into thickest part registers 160 degrees. about 5 minutes more. Remove chicken to a platter, and keep warm.
To the skillet, add chicken stock, and cook, stirring up brown bits with a wooden spoon until reduced slightly. Add lemon juice and coconut oil. Reduce the heat to low, and swirl pan until oil is melted, and sauce is slightly thickened.
Serve chicken drizzled with sauce.
(21 Day Fixers, each serving = 1 red, 1 blue, 1/2 a green, 2 tsp.)
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If you give this recipe a try, please let me know! I would love to hear how it went, and if you came up with any new variations or additions, as well!
ALL THE BEST,