Stuffed chicken breast with spinach and feta cheese
Healthy and delicious!
Stuffed chicken breast recipes are popular, but if you eat healthily, it’s worth thinking about what you use for the filling. This time, I opted for spinach, which I mixed with creamy feta cheese and a little green onion cream cheese to give it an even more delicious texture. A few cubes of mandarin orange add a refreshing touch to this filling. The stuffed chicken breast was served with roasted pumpkin cubes instead of potatoes. You can find the recipe here: >>> Roasted pumpkin with oregano
e-book (pdf)
Chicken Breast Recipes
I’ve collected my favorite chicken breast recipes into one practical and inspiring booklet. If you’re looking for healthy, delicious, and easy lunch or dinner ideas, this is a must-have addition to your kitchen.
Perfect for those who want to eat healthier, and enjoy a more balanced lifestyle.
Stuffed chicken breast with spinach and feta cheese
Ingredients
For meat:
- 500 g chicken breast fillet (turkey breast fillet is also good)
- salt
- freshly ground black pepper
- 1 tablespoon olive oil
For the filling:
- 450 g chopped, frozen spinach
- 100 g light feta cheese
- 1 db tangerine
- 60 g cream cheese with green herbs or chives
- 2 pinches salt
- 1 pinch freshly ground black pepper
- 1 pinch ground nutmeg
Instructions
- Preheat the oven to 200°C or 392°F. I baked it using the bottom and top (fan-assisted) settings.
- Prepare the roasted pumpkin with oregano according to the instructions provided here.
- While the pumpkin is baking, prepare the meat filling. To do this, pour the frozen spinach into a saucepan. Add a large pinch of salt and a little water. Steam it, then put it in a strainer and drain it. Once cooled, squeeze it further with your palm to remove any excess liquid, as this will make the filling too runny. When it has stopped releasing liquid, place it in a mixing bowl. Season with salt and mix in the nutmeg, feta cheese, cream cheese, and 2 mandarin oranges, cut into pieces and diced. When ready, place in the refrigerator while you prepare the meat.
- Clean the meat and cut it into large slices. Spread out some baking paper, place the meat on it, season with salt and pepper, then pound it thin. Do this on both sides.
- Take out the filling and spread it over the meat slices. Spread evenly, then roll up the meat. Place the stuffed chicken rolls in a heatproof dish. Cover the dish with aluminum foil.
- Place in an oven preheated to 200°C or 392°F for 40 minutes, baking on the bottom and top racks.
- After 40 minutes, remove the aluminum foil and roast the top of the chicken for another 15 minutes. When ready, let the meat rest for 15 minutes in the closed oven before serving.
- Place the meat slices on a plate and pile the pumpkin cubes on top. Sprinkle with feta cheese. I calculated 2 servings of oregano pumpkin per person.
Calories and macros
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