Chicken Stuffed with Spinach, Feta, and Pine Nuts
Servings 2 - 4
Equipment
- Ovenproof Cast-Iron Skillet
Ingredients
- 2 tbsp olive oil divided
- 3 cups of fresh baby spinach chopped
- Pinch of crushed red pepper flakes
- 2 garlic cloves minced
- 2 tbsp crumbled feta cheese
- 2 tbsp pine nuts toasted
- 2-3 fresh basil leaves chopped
- 1-2 tsp fresh lemon juice to taste
- 2 skinless boneless chicken breast halves
- Sea salt and freshly cracked pepper to taste
- ½ cup chicken broth
Instructions
- Preheat oven to 350 degrees.
- Heat a large OVENPROOF cast-iron skillet over medium-high heat. Add 1 teaspoon of olive oil to the pan, then add the spinach, and cook 45 seconds or until the spinach starts to wilt, stirring constantly.
- Add the crushed red pepper flakes and minced garlic; cook, stirring constantly, for 30 seconds.
- Remove the spinach from the cast-iron skillet and set aside. Wipe skillet clean.
- Combine spinach, feta cheese, pine nuts, basil, and lemon juice in a bowl, and mix until well combined.
- Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket.
- Stuff half of the filling into each pocket.
- Seal with wooden toothpicks.
- Season both sides of the chicken with sea salt, freshly cracked pepper, and garlic powder, to taste.
- Heat the remaining 1 tablespoon of oil in a pan over medium-high heat. Add chicken; cook for 3 minutes on each side or until golden brown.
- Add broth, scrape up any browned pieces, then cover the skillet with a lid.
- Place the cast-iron skillet into the oven.
- Bake for 15 minutes, or until chicken has cooked through.
- Remove from the oven and let it rest for 5 minutes before slicing and serving with the pan juices drizzled over the top. Enjoy.