Kotopoulo Gemisto Me Spanaki Kai Feta (greek-style Spinach And Feta Stuffed Chicken Breast)
This Kotopoulo gemisto me spanaki kai feta, or Greek-style Spinach and Feta Stuffed Chicken Breast, is a delicious and flavorful dish from Epirotic cuisine. The combination of tender chicken breast, savory spinach, and creamy feta cheese makes for a satisfying and impressive meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 cups fresh spinach, chopped
- 1 cup crumbled feta cheese
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a mixing bowl, combine the chopped spinach, feta cheese, minced garlic, oregano, salt, and black pepper.
- Cut a pocket into each chicken breast, being careful not to cut all the way through.
- Stuff each chicken breast with the spinach and feta mixture.
- Heat the olive oil in a large skillet over medium-high heat.
- Sear the stuffed chicken breasts for 3-4 minutes on each side, until golden brown.
- Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken is cooked through.
- Remove from the oven and let the chicken rest for a few minutes before serving.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 25 minutes
- Total time:
- 45 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Protein
- 35g
- Carbohydrates
- 8g
- Fat
- 16g
Supplies
Skillet Mixing bowl Baking dish
Tools
Knife Cutting board Tongs
Serving suggestions
Serve the Kotopoulo gemisto me spanaki kai feta with a side of Greek salad and roasted potatoes for a complete meal.
Tips & tricks
For a variation, you can add sun-dried tomatoes or Kalamata olives to the spinach and feta stuffing for extra flavor.
Cost
$15