Oh, the Mediterranean—where the sun kisses the sea and flavors dance like a festive party in your mouth. This stuffed chicken breast recipe is my little ticket to that coastal paradise, filled with vibrant ingredients that sing of health and happiness. Imagine juicy chicken bursting with the zest of olives and tomatoes, all while being so simple that even your most chaotic weeknight won’t stand a chance.
Steps
- Preheat your oven to 425°F. In a skillet over medium heat, cook chopped onion in oil for 2 minutes, then add spinach and garlic and cook until the spinach wilts. Drain the spinach mixture in a colander to remove excess water.
- Combine the drained spinach with feta, cayenne, chopped parsley, salt, and pepper in a bowl. Chop rosemary, thyme, parsley, and basil together on a cutting board.
- Mix salt, pepper, garlic powder, cayenne, and herbs in another bowl. Season both sides of the chicken breasts with this spice and herb mixture.
- Cut a medium-sized slit on the thick side of each chicken breast and stuff it with 2 tablespoons of the spinach filling. Secure the opening with toothpicks.
- Heat oil and butter in a skillet over medium heat. Sear the chicken, skin side down, for 4 minutes, then flip and cook for 1 minute on the other side. Transfer the chicken to a foil-lined baking sheet.
- Bake the chicken in the oven for about 20 minutes or until the internal temperature reaches 165°F.
- For the side of sautéed vegetables, season sliced eggplant with salt and let it sit for 15 minutes. In a skillet, cook eggplant, zucchini, red onion, and bell peppers with rosemary, salt, and pepper for 6-7 minutes until tender. Serve hot and garnish with olive oil.
Ingredients
- 2 tablespoons avocado oil
- ½ onion, chopped
- 10 oz fresh spinach
- 3 garlic cloves, finely chopped
- ½ cup crumbled feta cheese
- ½ cup shredded parmesan cheese
- 1 teaspoon cayenne pepper
- ¼ cup Italian parsley, chopped
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne pepper
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- ¼ cup Italian parsley
- 6 leaves basil
- 4 boneless, skinless chicken breasts
- 2 tablespoons avocado oil
- 2 tablespoons unsalted butter
- 1 eggplant, sliced ¼ inch thick, seasoned with ½ teaspoon salt
- 3 tablespoons oil
- 2 zucchinis, sliced ¼ inch thick
- 1 red onion, sliced ¼ inch thick
- ½ yellow bell pepper, sliced ¼ inch thick
- ½ red bell pepper, sliced ¼ inch thick
- 1 sprig fresh rosemary, chopped
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- Extra virgin olive oil for garnish
Nutritional Values
Calories: 582 kcal | Carbohydrates: 19 g | Protein: 37 g | Fat: 41 g | Saturated Fat: 11 g | Polyunsaturated Fat: 6 g | Monounsaturated Fat: 21 g | Trans Fat: 0.3 g | Cholesterol: 113 mg | Sodium: 2363 mg | Potassium: 1452 mg | Fiber: 7 g | Sugar: 7 g | Vitamin A: 8768 IU | Vitamin C: 103 mg | Calcium: 383 mg | Iron: 4 mg
FAQ
- How long does it take to bake chicken breast at 350°F?
- Typically, baking a boneless, skinless chicken breast at 350°F requires about 20-25 minutes. If your chicken breast includes bones and skin, you might need to add an additional 5-10 minutes, depending on its size.
- What is the best method to stuff boneless chicken breast?
- To stuff a chicken breast, use a small sharp knife to create a pocket approximately 2×2 inches in the thickest part of the breast. Once the pocket is made, fill the chicken breast with your chosen filling using a spoon.
- How much longer does a stuffed chicken take to cook compared to an unstuffed one?
- Stuffed chicken breasts may require an extra 10-15 minutes of cooking time. The additional time depends on the stuffing ingredients, with vegetable fillings needing less time, while fillings like ground Italian sausage may require up to 20 extra minutes to ensure thorough cooking.
- Can you freeze stuffed chicken breasts?
- Yes, stuffed chicken breasts can be frozen either before or after cooking. If freezing them raw, store them in a freezer-safe bag for up to 3 months. Once cooked and cooled, they can be frozen for up to 2 months. Make sure to thaw them in the fridge for 24 hours before reheating.
- What are some alternative ingredients for stuffing a chicken breast?
- Beyond the Mediterranean flavors, you can experiment with various fillings such as cream cheese, Gouda, sun-dried tomatoes, mozzarella, different types of bacon, broccoli, asparagus, ground meats, crawfish, shrimp, or mushrooms.
Tips
- Prep in Advance: You can prepare the stuffed chicken breasts a day ahead and store them in an airtight container in the refrigerator. This makes it convenient to simply cook them when you’re ready, especially if you have a busy schedule.
- Ensure Moisture: To prevent the chicken breasts from drying out, reheat them in the oven with half a cup of chicken stock. The added moisture from the stock keeps the meat juicy and flavorful.
- Strong Toothpicks: Make sure to use strong toothpicks to secure the filling inside the chicken breasts. This helps in maintaining the shape and ensures the filling doesn’t spill out during cooking.
- Customize the Filling: Feel free to experiment with the filling by adding ingredients like crumbled bacon, cream cheese, or red chili flakes to tailor the flavor to your liking.
Equipment
- Skillet: A medium-sized skillet for cooking the spinach filling and searing the chicken breasts.
- Colander: To drain the cooked spinach.
- Cutting Board: A sturdy cutting board for chopping herbs and making slits in the chicken breasts.
- Sharp Knife: A small sharp knife for making pockets in the chicken breasts.
- Baking Sheet: A foil-lined baking sheet for baking the stuffed chicken breasts.
- Toothpicks: Strong toothpicks to hold the stuffed chicken breasts together during cooking.
- Oven Thermometer: To ensure the chicken reaches the safe internal temperature of 165°F.
- Air-tight Containers: For storing raw or cooked stuffed chicken in the fridge or freezer.
