Best Cooking Lights Feta Stuffed Chicken Recipes

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FETA-STUFFED CHICKEN



Feta-Stuffed Chicken image

This dish can be prepared and on the table in under an hour. I love feta cheese, and the drizzle of olive oil and balsamic vinegar just before serving really sets this recipe up! Quick and easy, but delicious! Credit goes to Lisa Herbert.

Provided by breezermom

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 7

24 ounces boneless skinless chicken breasts (4 6-oz breasts)
1 (4 ounce) package crumbled tomato and basil feta cheese, divided
1 cup breadcrumbs, italian seasoned
4 tablespoons balsamic vinegar
4 tablespoons olive oil
4 plum tomatoes, sliced
fresh basil leaf

Steps:

  • Flatten chicken breasts to 1/4 inch thickness. Place a tablespoon of crumbled feta cheese on each chicken breast; roll up and secure with toothpicks. Coat with the seasoned bread crumbs.
  • Place seam side down in a greased 13x9x2 inch baking pan. Sprinkle with the remaining feta cheese.
  • Bake uncovered at 350 degrees for 40-45 minutes or until the chicken juices run clear. Combine the balsamic vinegar and olive oil, and drizzle over the chicken. Discard the toothpicks. Garnish with sliced plum tomatoes and fresh basil.

STUFFED CHICKEN BREASTS WITH FETA, SPINACH, AND HAM



Stuffed Chicken Breasts With Feta, Spinach, and Ham image

Make and share this Stuffed Chicken Breasts With Feta, Spinach, and Ham recipe from Food.com.

Provided by CareCook

Categories     Chicken Breast

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 6

6 boneless skinless chicken breasts, tenderized (butterfly breasts from Alwans, they will tenderize for you)
salt & pepper, to taste
3 ounces reduced-fat cream cheese
1/2 cup feta cheese
1/2 cup baby spinach leaves
8 slices ham, thin

Steps:

  • Season chicken breasts with salt & pepper.
  • In a small bowl, mix together the cream cheese and feta with a fork.
  • Fill the chicken breast with the cheese mixture, spinach, and ham. (If you are using butterfly breasts, just fold over and secure with a toothpick. Otherwise make a split along one side of the breast with a knife & stuff the breast).
  • To Freeze: Wrap individually, label, and freeze.
  • To Prepare: Preheat oven to 350. Place frozen chicken breasts in a baking dish coated with non-stick cooking spray and bake, covered with foil, for one hour or until tender. You can also defrost the chicken breasts and bake them covered for 45-50 min or until tender.

SPINACH-STUFFED CHICKEN POCKETS



Spinach-Stuffed Chicken Pockets image

With their creamy filling and delightful crispy crust, these elegant entrees are easy enough for weeknights, yet special enough for company, too. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

4 cups fresh baby spinach
2 teaspoons plus 1/4 cup olive oil, divided
1 garlic clove, minced
1/2 cup garlic-herb spreadable cheese
2/3 cup plus 1/4 cup seasoned bread crumbs, divided
1/2 teaspoon salt, divided
4 boneless skinless chicken breast halves (6 ounces each)
1 egg, lightly beaten
1/4 teaspoon pepper

Steps:

  • In a large skillet, saute spinach in 2 teaspoons oil until spinach is wilted. Add garlic; cook 1 minute longer. Remove from the heat. Stir in the spreadable cheese, 2/3 cup bread crumbs and 1/4 teaspoon salt. Cut a pocket in the thickest part of each chicken breast; fill with spinach mixture. Secure with toothpicks., Place egg in a shallow bowl. In another shallow bowl, combine the pepper and remaining bread crumbs and salt. Dip chicken in egg, then coat with bread crumb mixture., In a large skillet over medium heat, cook chicken in remaining oil for 8-10 minutes on each side or until a thermometer reads 170°. Discard toothpicks before serving.

Nutrition Facts : Calories 539 calories, Fat 35g fat (13g saturated fat), Cholesterol 182mg cholesterol, Sodium 819mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 41g protein.

FETA STUFFED CHICKEN WITH GREEN OLIVES



Feta Stuffed Chicken with Green Olives image

Make and share this Feta Stuffed Chicken with Green Olives recipe from Food.com.

Provided by P48422

Categories     Chicken

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 10

3 ounces feta cheese, crumbled
1 teaspoon chopped fresh rosemary
1/2 tablespoon unsalted butter
fresh ground black pepper
3 lbs chicken pieces, rinsed,patted dry
kosher salt
1 tablespoon olive oil
1/2 cup dry white wine
1/2 cup low sodium chicken broth or 1/2 cup water
18 small unpitted green olives

Steps:

  • Oven to 350 degrees F.
  • In a small bowl, mix the feta, butter, rosemary and pepper to taste together.
  • Using your fingers and a spoon, push the feta mixture under the skin of the chicken parts (except the wing), being gentle to avoid ripping the skin.
  • Put some stuffing under the tenderloin portion of the breast.
  • Season all parts well with salt and pepper.
  • Heat an oven-proof dutch oven or a very deep oven proof skillet over medium heat until it's very hot.
  • Add the olive oil and sear the chicken pieces, skin side down, until the skin is golden brown, about 4 minutes per piece.
  • Transfer the chicken to a plate, drain off the fat, and deglaze the pan with the wine and the broth.
  • Return the chicken to the pan (skin side up), add the olives, and put the skillet in the oven.
  • Bake until the juices run clear when pricked with a fork, about 40 minutes.
  • Transfer the chicken and olives to a warm plate.
  • Boil the juices over high heat until they reduce and thicken enough to coat the back of a spoon, about 4 minutes.
  • Pour the sauce over the chicken and serve with orzo or some other small pasta shape.

Nutrition Facts : Calories 576.5, Fat 41, SaturatedFat 13.7, Cholesterol 179.1, Sodium 407.2, Carbohydrate 2.1, Sugar 1.2, Protein 42.4

FETA-STUFFED CHICKEN



Feta-Stuffed Chicken image

When my husband and I were first married, I only knew how to make a few meals that we'd rotate throughout the week. After some experimenting, I created this mouthwatering stuffed chicken recipe that's still a favorite today.-Lisa Herbert, Wadsworth, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 4 servings.

Number Of Ingredients 7

4 boneless skinless chicken breast halves (6 ounces each)
1 package (4 ounces) crumbled tomato and basil feta cheese, divided
1 cup seasoned bread crumbs
4 tablespoons balsamic vinegar
4 tablespoons olive oil
4 plum tomatoes, sliced
8 fresh basil leaves

Steps:

  • Flatten chicken to 1/4-in. thickness. Place a tablespoon of feta cheese on each chicken breast half; roll up and secure with toothpicks. Coat with bread crumbs. Place seam side down in a greased 13-in. x 9-in. baking pan. Sprinkle with remaining cheese. , Bake, uncovered, at 350° for 40-45 minutes or until chicken is no longer pink. Immediately drizzle vinegar and oil over chicken. Discard toothpicks. Garnish with tomatoes and basil.

Nutrition Facts : Calories 369 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 733mg sodium, Carbohydrate 26g carbohydrate (5g sugars, Fiber 3g fiber), Protein 18g protein.

BASIL & FETA STUFFED CHICKEN BREAST



Basil & Feta Stuffed Chicken Breast image

This is a recipe that I found in a low fat cookbook and have modified slightly. It is a very tasty and light meal, with a rich and savory texture

Provided by Kenzie

Categories     Chicken Breast

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1/4 cup feta cheese
2 tablespoons neufchatel cheese (light cream cheese)
1/2 cup chopped roma tomato
2 tablespoons chopped fresh basil
4 boneless skinless chicken breasts
1 tablespoon olive oil
2 cups low sodium chicken broth
1 (10 ounce) package fresh spinach
1 teaspoon paprika
salt & fresh ground pepper
4 -8 toothpicks, to hold prepared stuffing

Steps:

  • In a small bowl, combine feta, cream cheese, tomatos and basil, season with salt, pepper and paprika.
  • Be sure chicken breasts are even thickness, spread cheese mixture along rough side of chicken breast and roll breasts, secure with toothpick.
  • Coat outside of chicken breast with olive oil and again season with salt, pepper and paprika.
  • Heat oil in a nonstick skillet, add chicken cook until brown on all sides, then add 1 cup chicken broth and simmer until chicken is cooked through, and juices run clear.
  • Remove chicken and keep warm.
  • In the same skillet, add 1 cup chicken broth and bring to a boil, add spinach and cook until just limp.
  • To serve, divide the spinach among 4 plates and add chicken breasts to top,
  • Add a bit of zest with fresh lemon juice on top of plates.

Nutrition Facts : Calories 227.5, Fat 8, SaturatedFat 2.5, Cholesterol 76.8, Sodium 280.4, Carbohydrate 5.9, Fiber 2.2, Sugar 1.5, Protein 33.5

SPINACH AND FETA STUFFED CHICKEN



Spinach and Feta Stuffed Chicken image

My chicken bundles are simple, clean and comforting. Serve them with wild rice and green beans for one of our favorite meals. -Jim Knepper, Mount Holly Springs, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

8 ounces fresh spinach (about 10 cups)
1-1/2 teaspoons cider vinegar
1/2 teaspoon sugar
1/8 teaspoon pepper
2 boneless skinless chicken thighs
1/2 teaspoon chicken seasoning
3 tablespoons crumbled feta cheese
1 teaspoon olive oil
3/4 cup reduced-sodium chicken broth
1 teaspoon butter

Steps:

  • Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, sugar and pepper; cool slightly., Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with chicken seasoning. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string. , In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes., Remove chicken from pan; keep warm. On stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.

Nutrition Facts : Calories 253 calories, Fat 14g fat (5g saturated fat), Cholesterol 86mg cholesterol, Sodium 601mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein. Diabetic Exchanges

SPINACH & FETA STUFFED CHICKEN BREAST (QUICK & EASY)



Spinach & Feta Stuffed Chicken Breast (Quick & Easy) image

This is the best chicken I have EVER had! It's so fast and easy and it tastes like something you would get at a fancy dinner somewhere nice! My husband raved about it and my friends love it too! It's a keeper!

Provided by Sarah in New York

Categories     Chicken Breast

Time 45m

Yield 4 serving(s)

Number Of Ingredients 7

4 chicken breasts
1 tablespoon instant minced garlic
2 tablespoons olive oil
1 (16 ounce) bag spinach (frozen works great)
1 cup feta cheese
2 cups seasoned bread crumbs
1/2 cup butter (melted)

Steps:

  • Preheat oven to 350.
  • Prepare chicken for stuffing.(You can either, slice 2 thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.).
  • Cook spinach in garlic and oil on top of stove until done.
  • Add in feta cheese and mix well. (You can add as much as you like. I LOVE feta cheese!).
  • Distribute spinach mixture onto each chicken breast. (You may have some leftover).
  • Wrap chicken around mixture (kinda like a taco) and secure with a toothpick.
  • Roll each breast in bread crumbs until well coated.
  • Place in glass baking dish and pour butter over them.
  • Cook for 30 minutes and serve.
  • NOTE:.
  • I usually have spinach mixture left over and just serve it as a side dish. It's so good that people always want more!

Nutrition Facts : Calories 870.6, Fat 54.9, SaturatedFat 25.9, Cholesterol 187.8, Sodium 1858.1, Carbohydrate 47.5, Fiber 5.5, Sugar 5.5, Protein 47.7

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