Spinach and Feta Stuffed Chicken Breasts with Dill

Spinach and Feta Stuffed Chicken Breasts with Dill

adapted from Cooking Light

Prep time:  10 minutes

Cook time: 30 minutes

Servings: 6-8

Ingredients:

1 tablespoon olive oil
1 cup shallot, chopped
3 tablespoons fresh dill, chopped
1 cup baby spinach
3/4 cup crumbled feta cheese
4  skinless, boneless chicken breasts
1 teaspoon Himalayan or sea salt
1/2 teaspoon fresh ground black pepper
1 teaspoon olive oil
toothpicks

Directions:

• Heat a large skillet over medium heat. 

• Add 1 tablespoon olive oil to pan. 

• Saute shallots approximately 8 minutes, stirring frequently. 

• Remove pan from heat

• Add dill, spinach, and feta cheese to the pan. Let cool 5-10 minutes. 

• Slice each chicken breast to make a horizontal slit in the middle of each chicken breast to form a pocket. I also slice each chicken breast in half vertically, for easier flipping in the pan (this is just my personal preference)

• Fill the pocket of each chicken breast with the spinach mixture. 

• Using toothpicks, close each pocket. Sprinkle with salt and pepper. 

• Heat skillet over medium-high heat. Add 1 teaspoon olive oil to pan. 

• Place chicken on the pan and cook  approximately 4 minutes on one side. 

• Turn the chicken over and cover pan, reduce heat to medium, and cook 5 to 8 minutes, or until chicken is done.