Stuffed “Greek” Chicken

Stuffed “Greek” Chicken

Spinach, onion, feta and lemon are just made for each other. Frozen spinach is not only easier to use, but just as good. One of the best things about stuffed chicken is that you can do it in advance, refrigerate it, and pop it in the oven when you need it. This recipe freezes in the “raw” state very well. For those of you that prefer the dark meat, skinless boneless chicken thighs work just as well.

Ingredients

  • 4- chicken breasts
  • 1- medium sweet onion, thinly sliced
  • 2 TBSP olive oil
  • 2- cloves of garlic (grated or minced)
  • 1- 10 oz. package of frozen chopped spinach (defrosted)
  • 4 oz. feta cheese (crumbled)
  • 2 oz. grated parmesan cheese
  • Salt and pepper to taste
  • ½ -tsp. dry oregano
  • ¼ -tsp. dry thyme
  • Juice and zest of ½ lemon
  • 1 TBSP. olive oil
  • 1 oz. grated parmesan cheese

Makes 4

Directions

  1. Place two of the chicken pieces between two pieces of plastic wrap or waxed paper. Using a rolling pin or heavy pan, pound the pieces to about ¼ inch thickness. Repeat with remaining chicken.
  2. Sautee the onion in the olive oil until a LIGHT golden brown. Turn off the heat and add the garlic. Stir for 30 seconds then add the salt, pepper, oregano and spices. Allow to cool slightly
  3. Press as much liquid from the spinach as you can. Add the parmesan cheese and stir to distribute evenly. Add the zest and juice of the lemon and stir to combine. Add the sauteed onion mixture, stir to combine. Add the crumbled feta cheese and stir to combine.
  4. Place the chicken best side down on a piece of plastic wrap or waxed paper. Distribute the stuffing mixture evenly on each piece and roll up.
  5. You can freeze all or part of the chicken at this point or spoon the remaining tablespoon of olive oil over the rolls and sprinkle with remaining parmesan cheese. Place in a greased baking dish. And bake in a preheated 350 degree oven for 45 minutes.

Nutrition facts

Per serving (serves 4)

calories: 246

calories from fat: 190

total fat: 21.1g

saturated fat: 8.8g

trans fat: 0.0g

cholesterol: 40mg

sodium: 514mg

potassium: 62mg

total carbohydrates: 4.6g

fiber: 0.7g

sugars: 2.3g

protein: 11.1g

Photograph by Ward Alper. All rights reserved. Used with permission.
Disclaimer: Type2Diabetes.net cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.

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