Mediterranean Stuffed Chicken Breast- I have not made this recipe since 2008. It was my first year out of college and one of my very first private dinners. A friend wanted to do something different for his anniversary dinner and was hesitant when he saw this spinach and feta stuffed chicken breast on the menu because he did not eat spinach, EVER. After the dinner, he raved about it because I got him to finally eat spinach for the first time ever. I’ve updated the ingredients a bit to maximize flavor.
Mediterranean Stuffed Chicken Breast with Sautéed Vegetables
Mediterranean Stuffed Chicken Breast- I haven’t made this recipe since 2008. It was my first year out of college and one of my very first private dinners. A friend wanted to do something different for his anniversary dinner and was hesitant when he saw this spinach and feta stuffed chicken breast on the menu because he did not eat spinach, EVER. After the dinner, he raved about it because I got him to finally eat spinach for the first time ever. I’ve updated the ingredients a bit to maximize flavor.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4
Ingredients
- Filling:
- 2 tablespoons oil
- ½ onion chopped
- 10 ounces fresh spinach
- 3 garlic cloves minced
- 1 cup feta crumbled
- 1 teaspoon cayenne
- ¼ cup Italian parsley chopped
- 1 teaspoon salt
- 1 teaspoon black pepper
- Chicken:
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- ¼ teaspoon cayenne
- 2 sprigs fresh rosemary
- 6 sprigs fresh thyme
- ¼ cup Italian parsley
- 6 leaves basil
- 4 split breast chicken
- 2 tablespoons oil
- 2 tablespoons unsalted butter
- Sautéed Vegetables:
- 1 eggplant sliced, seasoned with ½ teaspoon salt
- 3 tablespoons oil
- 2 zucchinis sliced
- 1 red onion sliced
- ½ yellow bell pepper sliced
- ½ red bell pepper sliced
- 1 sprig fresh rosemary chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- extra virgin olive oil garnish
Instructions
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In a skillet over medium heat, add oil and onions cook for 2 minutes. Add spinach and garlic cook until spinach has wilted. Pour spinach in a small colander to drain of water. In a bowl mix together spinach, feta, cayenne, parsley, salt and pepper.
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On a cutting board chop together rosemary, thyme, parsley and basil. In another bowl mix together salt, pepper, garlic powder and cayenne. Evenly season chicken on front and back with spice mix and herb mix. On the side of each chicken make a medium size slit should be large enough to fit 2 tablespoons of filling. Place 2 tablespoons of filling in chicken and use a couple of tooth picks hold filling together.
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In a skillet over medium heat, add 2 tablespoons of oil and butter. Cook chicken skin side down for 4 minutes then 1 minute on other side. Transfer to foiled lined baking sheet. Repeat steps with next 2 pieces of chicken. Pop in oven for 20 minutes or until chicken internal temperature reached 165 degrees.
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Once you slice your eggplant season it with salt and sit on a paper towel lined plate for 15 minutes. In a large skillet over medium heat, add oil and eggplant, zucchini, red onion, both bell peppers, rosemary, salt and black pepper cook for 6-7 minutes until all vegetables are nice and tender.
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Serve hot and garnish with olive oil.
Recipe Notes
Preheat oven to 425 F Notes: It’s important to salt the eggplant to remove the natural bitter flavor. You can modify this recipe and use your favorite cheese. You can make a lemon garlic sauce by squeezing the juice of 1 lemon, 2 garlic cloves minced, ½ cup unsalted chicken stock and 4 tablespoons of cold unsalted butter to the pan that you cooked the chicken in over medium heat.
