Kotopoulo Gemisto Me Feta Kai Spanaki (feta And Spinach Stuffed Chicken Breast)

This Kotopoulo gemisto me feta kai spanaki, or Feta and Spinach Stuffed Chicken Breast, is a delicious Epirotic cuisine dish that combines tender chicken breast with the rich flavors of feta and spinach.

Gluten Free Low Carb Main Course Epirotic Chicken Feta Spinach Epirotic Cuisine
Kotopoulo Gemisto Me Feta Kai Spanaki (feta And Spinach Stuffed Chicken Breast)

Ingredients

  • 4 boneless, skinless chicken breasts
  • 1 cup crumbled feta cheese
  • 2 cups fresh spinach, chopped
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a bowl, mix together the feta, spinach, garlic, oregano, salt, and pepper.
  3. Cut a pocket into each chicken breast and stuff with the feta and spinach mixture.
  4. Heat the olive oil in a skillet over medium-high heat. Sear the stuffed chicken breasts until golden brown, about 3 minutes per side.
  5. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
  6. Serve the stuffed chicken breasts hot, garnished with a sprinkle of feta and fresh spinach leaves.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
25 minutes
Total time:
45 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Protein
30g
Carbohydrates
5g
Fat
20g

Supplies

Skillet Baking dish Knife Cutting board

Tools

Oven Stovetop

Serving suggestions

Serve the Kotopoulo gemisto me feta kai spanaki with a side of Greek salad and roasted vegetables for a complete meal.

Tips & tricks

Make sure to properly seal the stuffed chicken breasts to prevent the filling from leaking out during cooking.

Cost

$15