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The Richmond avenue

simple recipes + simple ingredients

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Spinach and Feta Stuffed Chicken

August 12, 2015

I have big ambitions for my morning routine. Every week I add fresh spinach and fruits to my grocery list with dreams of having fresh green smoothies for breakfast. I’ll wake up and feel rested while having some peace and quiet as I sip my nutritious smoothie and mentally prepare myself to tackle the day.

In reality, I set 6 alarms on my phone, hit snooze twice, wake up and do quick math to cut my shower time in half and sleep for twenty more minutes, gulp down my coffee while I wait for my dog to use the bathroom, and rush to work. The moral of the story? Don’t be like me, friends.

However, not being a morning person really paid off this week! The fresh spinach resulted in adding stuffed chicken breasts to the week’s dinner menu. The spinach was cooked down with some red onion, garlic, scallions and feta cheese. We ended up with juicy and delicious baked chicken which we ate with brown rice and a salad, and it gave us plenty of leftovers for the rest of the work week.

If this is what happens when I snooze, I’ll definitely take it.

IMG_4854

Spinach and Feta Stuffed Chicken
2015-08-06 11:15:06
Serves 4
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Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Ingredients
  1. 4 chicken breasts
  2. 1 small red onion, chopped
  3. 3 cloves garlic, minced
  4. 2 tbsp shallots, minced
  5. 1/4 cup freshly grated parmesan
  6. 1/3 cup part-skim ricottta
  7. 1 (16 oz) bag fresh spinach
  8. 3/4 cup feta cheese
  9. 1/8 tsp paprika
  10. 1 tbsp olive oil
  11. 4 tbsp butter, melted or olive oil cooking spray
  12. 2 eggs, beaten plus 1 tbsp water
  13. 2 cups Italian breadcrumbs
  14. 1/2 dried oregano
  15. 1/4 tsp kosher salt, more to taste
  16. freshly ground black pepper
Instructions
  1. Preheat oven to 350 degrees.
  2. Slice each breast length-wise in half to create 8 thin cutlets. Season both sides of each cutlet with salt and pepper.
  3. In a saute pan, heat olive oil over medium heat. Add the onions and cook until soft and translucent, about 4-6 minutes. Add the scallions and garlic and cook for 1-2 minutes, stirring continuously.
  4. Add fresh spinach and cook until wilted through, about 4-5 minutes. Add the feta and ricotta cheese, paprika, salt and pepper and stir until mixed. Taste and adjust seasonings, if desired.
  5. Place the egg wash and breadcrumbs in two separate bowls. Add the parmesan cheese to the breadcrumbs and mix. Place spoonfuls of the spinach mixture in each chicken breast, then roll, keeping the seam closed with your fingers. Dip the stuffed chicken in the egg wash and then roll in breadcrumbs. Place on a lightly greased baking tray, seam side down.
  6. Drizzle the melted butter over the chicken or lightly spray tops with the olive oil cooking spray and bake for 20-25 minutes, until cooked through.
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Your comments make my day. Thank you! Cancel reply

  1. Sadie's Nest says

    August 12, 2015 at 3:04 pm

    Beautiful! Looks delicious!

    Reply
    • Jasmine says

      August 12, 2015 at 3:10 pm

      Thank you, Sadie!! 🙂

      Reply
  2. Cammie says

    August 12, 2015 at 3:13 pm

    Wow! Looks delish 🙂

    Reply
    • Jasmine says

      August 12, 2015 at 3:15 pm

      Thanks, Cams!! <3

      Reply
  3. tomculpa says

    August 13, 2015 at 11:04 am

    Always nice when an ingredient planned for one dish actually inspires another. Looks delicious.

    Reply
    • Jasmine says

      August 13, 2015 at 11:58 am

      Thanks, Tom! Love when it works out that way.

      Reply

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Jasmine

Welcome to The Richmond Avenue! I’m Jasmine – wife, mother, pup-mom, accountant, bibliophile, and lover of all things pasta. Some of my favorite moments in life revolve around food, family, and friends, so I created a site to share recipes and stories in celebration of those moments. Read More…

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