A savory summertime entree packed with protein and some greens!
Hey there lovelies!
I’m sharing my favorite, savory chicken recipe today! Sundried Tomato Pesto Feta and Spinach Stuffed Chicken. Now that’s a mouthful!! This meal makes the line up about once a month at my house and it’s my mom’s favorite recipe to make for guests (aka what we eat every time my brother comes home or my grandparents are over.) Needless to say it’s a crowd pleaser and I’m o.b.s.e.s.s.e.d.
The inspiration came from a similar recipe on Pinterest, but when I first made it, I thought sun dried tomatoes was actually sun dried tomato pesto. Luckily for me, making the mistake developed the best creation EVER!
A little healthy fat, a little greens and whole lotta protein makes for one delicious combination!
First, you’ll make the stuffing. All you need is Sundried Tomato Pesto, Light or Fat Free Feta and of course Spinach. It’s makes the creamiest mixture and tastes heavenly. I would probably eat it plain. Throw everything into a pan on the stove and cook away.
Next, you’ll pound out the chicken and cut the breast lengthwise so there’s enough room for the stuffing. Then, you’ll spoon the mixture into each chicken breast. The more you can fit the better 🙂
Into the oven it goes! Depending on how many breasts you have depends on how long it needs to cook. Anywhere from 30 – 45 minutes should do.
Just enough time to whip up a side dish! Some of my favorites are quinoa, brown rice, side salad, a green veggie like broccoli or asparagus or even steamed carrots. Whatever your little heart desires.
Lastly… you enjoy every last bite! (and if you’re my dad, you scrape your fork against the plate 100 times, driving everyone nuts.) Ugh, I’m salivating over here. Luckily for me for I have supper all ready to go now. I hope you enjoy it as much as I do!
**disclaimer: if you want the the chicken to be browned like the photos above, you’ll need to fry it in a skillet on the stove, otherwise it will just be baked. 🙂
- • 3 - 4 chicken breasts, boneless, skinless
- • 1 8 oz jar sun dried tomato pesto (I use Classico brand)
- • 2 cups spinach
- • 4 oz reduced fat free (light) feta
- • 1 teaspoon basil
- • ¼ teaspoon salt
- • ¼ teaspoon pepper
- Preheat oven to 350 degrees
- Place 1 8 oz jar sun dried tomato pesto, 2 cups spinach, 4 oz reduced fat free feta, 1 teaspoon basil, ¼ teaspoon salt and ¼ teaspoon pepper in skillet on stove and heat on medium until spinach is wilted and feta is melted (about 5 minutes). Stir occasionally.
- While stuffing heats, pound chicken and cut lengthwise creating a slit to put the stuffing.
- Once stuffing is cooked, spoon into chicken breasts (as much or as little as desired) and place stuffed chicken breasts in pan or cast iron skillet.
- Let chicken cook for 30 - 45 minutes. Enjoy!
OK, so she’s not really exaggerating about how great this recipe is – but really I don’t make it for every time we have company! This recipe is a must try however we absolutely love it
Made this tonight for my family and they loved it! Super easy to make, which is a bonus for me because I am horrible at cooking!
We will have to whip up a few more recipes together while you’re home!!