31
Spinach and Feta Stuffed Chicken Olives:
Course: UncategorizedServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
320
kcalThis fantastic Spinach, Sun-dried Tomato and Feta Stuffed Chicken is packed full of flavour, with protein-packed feta cheese, sun dried tomatoes, baby spinach and fresh herbs.
Ingredients
4 Chicken breasts, Butterflied .
1 Tbsp. Olive oil.
1 Medium onion, finely chopped.
2 Garlic cloves, grated.
120g. Baby spinach leaves, chopped.
100g reduced-fat feta cheese, crumbled.
100g Sun-dried tomatoes, drained and chopped.
Freshly chopped parsley.
Fry-light spray oil.
Cracked black pepper.
Salt.
Directions
- Preheat oven to 180°C (360°F).
- Add fry-light spray oil to a frying pan or skillet on a low to medium heat. Add chopped onion and garlic, and sauté until the onions have become soft and translucent. Add the spinach and cook until wilted, remove from the heat and set aside to cool slighly.
- Butterfly the chicken breasts and with a food-mallet or rolling pin, beat the chichen until they reach an even thickness.
- In a seperate bowl, combine the onion and spinach mixture, feta cheese, and sun-dried tomatoes (saving a of the sun-dried tomato for garnishing at the end). Season to tase with a little with salt and freshly cracked black pepper. Spoon the mixture onto each chicken breast and roll into an olive, securing each breast fillet with a toothpick.
- Place the stuffed chicken breastsonto an baking tray, seam side down, and bake on the middle shelve of the pre-heated oven for 25-30 minutes, or until chicken is cooked through.
- Garnish with your some some chopped sun-dried tomatoes dna freshly chopped parsley.
