Greek Stuffed Chicken
"A very tasty and different way to make chicken."
photo by Bobtail
- Ready In:
- 40mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 boneless chicken breasts
- 1 cup frozen spinach, drained
- 3 tablespoons feta cheese
- 1 tablespoon cottage cheese
- 1 egg
- 2 tablespoons butter
directions
- Combine spinach, feta cheese, cottage cheese, and the egg and mix well.
- Make a small slice in the side of the chicken breast and stuff with the spinach mixture.
- Saute the chicken breasts in the butter until lightly browned on each side.
- Add any other spices you would like, I usually use salt, pepper and parsley.
- Bake in the oven at 350 degrees for 25 minutes.
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Reviews
-
This is a plus dinner, not hard to make. Always makes me look good with family and friends. Thanks. -
This was great tasting and surprisingly easy to make! -
This chicken is so very good. I had to put a couple cloves of garlic in with the stuffing mixture, how can you have Greek food without garlic. Will be making many more times. -
I added garlic, thyme, and lemon juice and we loved the flavor of this. I also subbed sour cream for cottage cheese since I didn't have any on hand. We didn't brown the chicken in the pan although it would hae been prettier if I had. I need to practice making the slit in the chicken but we made do with it overfilling the breast. Thanks for a delicious dinner! -
This is a delicious way to cook chicken that is simple and elegant! I used chicken thighs in place of chicken breasts, would you believe my grocery store did not have chicken breasts! As it turned out, I am glad they didn't, the thighs were just grand! As suggested by the previous reviewer, I added some roasted garlic to the spinach mixture (be sure to squeeze your spinach very dry. Yummy! DH and I enjoyed this recipe very much! Thanks Lori! Pick a Chef 2005
Tweaks
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I added garlic, thyme, and lemon juice and we loved the flavor of this. I also subbed sour cream for cottage cheese since I didn't have any on hand. We didn't brown the chicken in the pan although it would hae been prettier if I had. I need to practice making the slit in the chicken but we made do with it overfilling the breast. Thanks for a delicious dinner!
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This is a delicious way to cook chicken that is simple and elegant! I used chicken thighs in place of chicken breasts, would you believe my grocery store did not have chicken breasts! As it turned out, I am glad they didn't, the thighs were just grand! As suggested by the previous reviewer, I added some roasted garlic to the spinach mixture (be sure to squeeze your spinach very dry. Yummy! DH and I enjoyed this recipe very much! Thanks Lori! Pick a Chef 2005
RECIPE SUBMITTED BY
Lori Alcorn
Winnipeg, Manitoba
I live in Winnipeg, married going on 7 years now, and working on making a menu for us with more variety but that is also simple to make after working a 8+ hr day.
