Chicken breasts are stuffed with spinach, feta, fresh dill and toasted pine nuts to create this protein-packed, Greek inspired entree the whole family will love.
You will never believe who requested this recipe…. my husband!!!! Yes, my Mexican-food-hating, hold-the-tomatoes, picky eating husband asked me to create chicken breasts stuffed with spinach and feta. Can I get an amen?
While most stuffed chicken recipes contain bread crumbs or panko, these Greek Stuffed Chicken Breasts with Feta and Toasted Pine Nuts are naturally gluten free and low carb.
The tangy and addictive filling made with fresh dill, lemon and garlic is inspired by the Lebanese Spinach Pies (Spinach Fatayer) o my childhood.
You could say these chicken breasts are a bikini-friendly version of those tasty pastries. Leftover spinach filling is a great omelet filling or pizza topping.
What are your favorite dishes from your childhood that you’ve made healthier as an adult? I’d love to hear more ideas.
Your fork is waiting.
Stuffed Chicken Breasts with Feta and Pine Nuts
- ¼ cup pine nuts toasted
- 2 tablespoons olive oil divided
- 1 medium onion diced
- 1 ½ teaspoons salt divided
- ½ teaspoon pepper divided
- 2 cloves garlic grated
- 2 cups frozen chopped spinach defrosted and drained
- 1 zest and juice of lemon
- 4 ounces feta cheese crumbled
- 2 tablespoons fresh dill minced
- 4 boneless skinless chicken breasts (about 6 oz each)
- 8 toothpicks
- Pre-heat oven to 350 degrees and spray a 9 x 13 baking pan with nonstick spray; set aside.
- To toast pine nuts, spread in even layer on a cookie sheet/baking pan and bake for 5 minutes or until lightly browned; set aside.
- Heat 1 tablespoon of the olive oil in a medium sauté pan over medium-high heat. Add onions, ½ teaspoon of the salt, ¼ teaspoon of the pepper and cook until softened – about 3-4 minutes. Stir in garlic and heat 30 seconds.
- Add drained spinach to the pan and cook until warmed through, about 3-4 minutes. Stir in lemon zest, lemon juice, feta, fresh dill and pine nuts. Check for seasoning and adjust accordingly. Remove pan from heat and set aside to cool slightly.
- Working one at a time, place chicken breasts on cutting board and cover with a piece of wax paper or place in between two pieces of plastic wrap. Using a meat tenderizer, pound chicken breasts thin, about ½ inch thick.
- Sprinkle both sides of pounded chicken breasts evenly with remaining salt and pepper.
- To stuff, scoop 3 tablespoons or so of reserved spinach and pine nut stuffing into the center of the chicken breast. Begin rolling the chicken breasts and use a couple tooth picks to secure. Place seam-side down in prepared baking pan and continue until all chicken breasts are stuffed.
- Drizzle the remaining 1 tablespoon olive oil evenly over the top of each stuffed chicken breast before placing in the oven.
- Bake 15-20 minutes or until chicken is cooked through.
Leftover stuffing is delicious on its own or served in an omelet.