Dine fancy without all the work! This recipe for Feta & Spinach Stuffed Chicken Breasts is easier than it looks to put together. Impress your loved ones with a great meal tonight packed with the flavors of feta cheese, spinach, bacon, and chicken!
This recipe comes from the Rada Cookbook “Are You Chicken in the Kitchen?” It features 112 recipes using skinless, boneless chicken breasts.
How to Make Feta & Spinach Stuffed Chicken Breasts
Ingredients you will need:
- 1/2 C. mayonnaise
- 2 cloves garlic, minced
- 1 (10 oz.) pkg. frozen chopped spinach, thawed and drained
- 4 boneless skinless chicken breast halves
- 4 strips bacon
- 1/2 C. crumbled feta cheese
Preheat your oven to 375 degrees. Mince your garlic using the Rada French Chef Knife. This is the best mincing knife around!
In a medium bowl, combine mayonnaise, minced garlic, spinach, and feta cheese together. Mix well and set aside.
Cut a sideways slit into each of your chicken breast halves so that it makes a pocket. The Rada Super Parer works great for this step.
Also, be sure to cut on Rada’s Cutting Board. It’s flexible and safer to use because it doesn’t harbor germs.
Stuff a generous amount of spinach and feta mixture into each chicken breast half.
Wrap a long slice of bacon around each chicken breast half. Secure with a toothpick if needed.
Place four breast halves into a 9″x 13″ pan (make sure it is sprayed with non-stick cooking spray) and cook for 30-35 minutes uncovered until chicken is cooked through and juices run clear.
Try using the Rada Stoneware Rectangular Baker. It’s 100% lead-free and you don’t need to spray it!
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Learn How to Mince Garlic Video & Stuff Chicken Breasts
Watch this recipe video to prepare the Feta & Spinach Stuffed Chicken Breasts as well to learn great tips on how to mince garlic.
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Feta & Spinach Stuffed Chicken Breast Recipe Video Transcript:
Hi, Kristi in the Rada Kitchen. Today I’m sharing a recipe for Feta & Spinach Stuffed Chicken Breast. This is a recipe I got out of a recipe book called “Are you Chicken in the Kitchen?” It’s full of mouthwatering family meals that are all made from skinless, boneless chicken.
The first thing you need to do is mince your garlic, and I want to show you a neat way to do this using the Rada French Chef Knife. So to peel the garlic, just cut off the end, and as you can see, it pulls the skin right off. Once you have it peeled, the French Chef Knife has a big blade so you can just smash the garlic and you can go ahead and mince it. That way you’re saving all the garlic juices. It’s better than a press because you lose all the juices.
So once you have the garlic minced, we’re going to add it to a bowl and add the rest of the ingredients for the stuffing. So to this we’re going to add a half cup of mayonnaise, a half cup of feta cheese crumbled, and a 10 oz. package of frozen chopped spinach that has been thawed and drained. When I drained it, I really squeezed it to get all the juices out. We’re going to mix this well. Set aside.
We’re going to prepare the chicken. You’ll need four halves of skinless boneless chicken. So what we’re going to do, in the thickest part of the breast, I’m using the Rada Super Parer. It’s one of my favorite knives, it has a really thick, sharp edge so it easily slices meats and vegetables. So we’re going to make a slit and kind of form a pocket.
Then we’re going to put our stuffing mixture in the pocket. So once you have the chicken breast stuffed with the stuffing, you’ll take one strip of bacon, so you’ll need four strips for four breasts. Wrap that around and spread it out. It’s the fat of the bacon that’s going to keep this chicken really moist. If you need to, you can secure it with a toothpick. Then put it in a 9×13 pan. I’m using the Rada Stoneware so those don’t need to be greased, but if you’re using a different pan, you’ll need to grease it.
Now we’re going to bake these uncovered in a preheated 375 degree oven for 30-35 minutes. Feta & Spinach Stuffed Chicken Breasts. Just one of the 112 recipes in the cookbook titled “Are You Chicken in the Kitchen?”
End of Video Transcript