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Per serving
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- 1
Saute the spinach
Preheat oven to 375°F. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar, and pepper; set aside to cool slightly.
- 2
Stuff the chicken
Pound chicken thighs with a meat mallet to flatten slightly. Sprinkle both sides with chicken seasoning. Spread the spinach mixture over each thigh and top with crumbled feta. Roll up tightly from a long side and tie securely with kitchen string.
- 3
Brown and bake
Heat olive oil in an ovenproof skillet over medium-high heat. Add chicken rolls and brown on all sides, about 3-4 minutes total. Transfer skillet to oven and roast until a thermometer inserted in the chicken reads 170°F, 13-15 minutes.
- 4
Make the pan sauce
Remove chicken from pan and keep warm. Return skillet to stovetop over medium-high heat. Add chicken broth and butter, scraping up the browned bits. Bring to a boil and cook until slightly thickened, 3-5 minutes. Serve sauce over chicken.
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Spinach and Feta Stuffed Chicken
Created by: MacroMeals
Ingredients
- 8 oz fresh spinach
- 1 1/2 tsp cider vinegar
- 1/2 tsp sugar
- 1/8 tsp black pepper
- 2 boneless skinless chicken thighs
- 1/2 tsp chicken seasoning
- 3 tbsp feta cheese
- 1 tsp olive oil
- 3/4 cup chicken broth
- 1 tsp butter
Instructions
- Saute the spinachPreheat oven to 375°F. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar, and pepper; set aside to cool slightly.
- Stuff the chickenPound chicken thighs with a meat mallet to flatten slightly. Sprinkle both sides with chicken seasoning. Spread the spinach mixture over each thigh and top with crumbled feta. Roll up tightly from a long side and tie securely with kitchen string.
- Brown and bakeHeat olive oil in an ovenproof skillet over medium-high heat. Add chicken rolls and brown on all sides, about 3-4 minutes total. Transfer skillet to oven and roast until a thermometer inserted in the chicken reads 170°F, 13-15 minutes.
- Make the pan sauceRemove chicken from pan and keep warm. Return skillet to stovetop over medium-high heat. Add chicken broth and butter, scraping up the browned bits. Bring to a boil and cook until slightly thickened, 3-5 minutes. Serve sauce over chicken.