Greek-Style Spinach-Stuffed Chicken
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 517, total fat 12 G., saturated fats 3 G., proteins 51 G., carbohydrates 50 G., fiber 5 G., cholesterol 108 mg, sodium 465 mg, sugar 0 G.
Calories 517, total fat 12 G., saturated fats 3 G., proteins 51 G., carbohydrates 50 G., fiber 5 G., cholesterol 108 mg, sodium 465 mg, sugar 0 G.
The star of this light Greek-style dish is spinach. It's used both as a filling for the chicken breast along with feta cheese and added to the cooked pasta for maximum juiciness. Simmer the stuffed chicken breast in a small amount of broth with sun-dried tomatoes and wine vinegar, and when serving, pour the delicious pan juices over the entire dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3.5 cups chopped baby spinach (about 220 g)
- 1/4 cup crumbled low-fat feta
- 3 boneless, skinless chicken breasts (220-280 g each), trimmed
- 2 tablespoons extra-virgin olive oil
- 1 cup lightly salted chicken broth
- 2 tablespoons white wine vinegar
- 2 tbsp finely chopped sun-dried tomatoes
- 220 g ditalini pasta (about 1 and 3/4 cups)
- 1 tbsp chopped fresh mint
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Recipes with similar ingredients: chicken breasts, spinach, Ditalini pasta, feta cheese, sun-dried tomatoes, mint, wine vinegar
Cooking the dish according to the recipe:
- Combine 2 cups spinach, feta, and 3 cups water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting down the side to create a deep, 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add olive oil. Season the chicken with salt and black pepper. Place the chicken in the skillet, round-side down, and cook until golden brown, about 3 minutes per side. Add the chicken broth, vinegar, and sun-dried tomatoes. Cover and simmer until the chicken is cooked through, about 15 minutes.
- Meanwhile, bring a saucepan of water to a boil and add salt. Add the ditalini and cook according to package directions. Place the remaining 1.5 cups spinach in a colander; drain the ditalini over the spinach to wilt. Return to the saucepan.
- Transfer the chicken to a cutting board and slice. Add the pan juices to the ditalini along with the mint and 1/4 teaspoon salt; toss to combine. Serve with the chicken.
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