Monday, June 3, 2013

Feta & Spinach Stuffed Chicken

I'm back. Today is the first Monday of my summer holiday and I am loving it. I have no place I must be, no time constraints of when I make it down town to the post and grocery, no makeup, no straightening my get the picture. However, the dogs think that since I am home all day they can be taken out for walks once an hour.

Anyway, I have vowed to make some new dishes this summer and last night was the first. First a little story about why I picked it. Last summer, my garden spinach did fantastic and we were having spinach salad almost nightly in addition to the little bit I put in the freezer. This year, it is doing just as well and I decided not to always use it in salad (plus, I have several varieties of lettuce that are doing quite well for that).

The original recipe came from here, but I changed it up a bit.

1/2 cup mayonnaise
3/4 - 1 lb fresh baby spinach
8 oz. block of light feta, crumbled (I love Trader Joe's)
1 tablespoon chopped garlic (I always have store-bought in a jar in my fridge)
4 skinless, boneless chicken breasts (I used two "giant" breasts cut in half)
4 slices of prosciutto

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Chop or tear spinach into small pieces and saute in a very small amount of oil over medium for a few minutes (or steam). Blot any excess moisture before adding to mix in step 3.
  3. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until well blended. Set aside.
  4. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of prosciutto, and secure with a toothpick. (I didn't use toothpicks and they stayed together.)Place in shallow baking dish. Cover.
  5. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Next time I make this I may leave out the mayo and/or add some bread crumbs to the mixtures. I've also thought about flattening the breasts first to thin them a little to reduce the cooking time.

I took a few pics, but we started eating before I got the final photo!

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