Chicken Breasts stuffed with Spinach and Fetta

After another Pinterest session planning my evening meals I stumbled across the beautiful blog and website of Williams-Sonoma and spied this tantalizing recipe.

It turned out to be such a delicious meal, so I had to share the recipe! The chicken came out perfectly, it wasn’t too dry and had great flavour, plus it was so simple to make. The original recipe used goats cheese however I substituted with fetta and also added homemade pesto.

Chicken Breast Stuffed with Spinach and Fetta and wrapped in prosciutto.

Ingredients

  • Oil for baking dish
  • 2 cups baby spinach, chopped
  • 1 piece fresh feta, crumbled (I used one in truffle oil for added flavour)
  • ¼ cup grated Parmesan cheese
  • 4 skinless, chicken breast halves
  • 4 large, thin slices of prosciutto
  • 2 tablespoons pesto

Method

Preheat the oven to 230°c. Oil a shallow baking dish just large enough to hold the chicken breasts in a single layer and place it in the oven to heat. In a bowl, mix together the spinach, feta cheese and Parmesan. Season with salt and pepper.

Place each chicken breast on a chopping board. With a sharp knife cut each breast in half lengthwise almost all the way through to create a butterfly effect. Spread the pesto in the centre of each breast and then evenly portion the spinach-feta mixture also.  Fold the chicken breast closed and season with salt and pepper. Wrap 1 prosciutto slice tightly around each chicken breast and place in prepared dish. I secured my prosciutto and chicken with cooking string to keep everything in place, or you could use toothpicks. Just remember to remove before eating.

Bake until the prosciutto is crisp and the chicken is opaque throughout, about 20 minutes. Serve directly from the dish.

I served this with broccolini and roasted beets. Or why not try it on a bed of mashed potato?

Serves 4.

 

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