Prunier's Market Recipes
https://2098.shurfinestores.com/Recipes/Detail/3852/
Spinach and Feta Stuffed Chicken For Two
Yield: Serves 2
Ingredients
| 1 |
tablespoon |
olive oil
|
|
|
| 1 |
tablespoon |
butter
|
|
|
| 1/3 |
cup |
minced onion
|
|
|
| 2 |
cloves |
garlic, minced
|
|
|
| 1 |
bunch |
fresh spinach, chopped, or 8-ounce package frozen spinach, thawed and drained
|
|
|
| 4 |
tablespoons |
feta cheese
|
|
|
| 4 |
tablespoons |
chopped black olives
|
|
|
| 2 |
|
boneless, skinless chicken breasts
|
|
|
| 1/2 |
cup |
dry white wine
|
|
|
Directions:
Preheat oven to 350 F.
Heat olive oil and butter together in an oven-proof skillet. Saute onion and garlic until soft but not brown, about 3 minutes.
Add spinach and saute for about 5 minutes; fresh spinach should be wilted. Remove spinach mixture to bowl and let cool slightly. Add 3 tablespoons feta cheese and 2 tablespoons chopped olives (reserve rest of feta and olives for sauce). Set aside.
Wash chicken breasts and pat dry. Cut pockets in the side of the chicken, being careful not to cut all the way through. Divide spinach mixture and stuff pockets, squeezing together openings. Brown in hot skillet, about 3 minutes per side.
Meanwhile, mix remaining feta cheese, olives and wine together. Pour over browned chicken breasts and bake in skillet for about 15 minutes. Serve with sauce.
Please note that some ingredients and brands may not be available in every store.
Prunier's Market Recipes
https://2098.shurfinestores.com/Recipes/Detail/3852/