Feta & Spinach Stuffed Chicken Breast
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Wednesday, August 12, 2015

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Feta & Spinach Stuffed Chicken Breast

Kelly Mike - Wednesday, August 12, 2015

Ingredients

  • 6 boneless skinless chicken breasts butterflied
  • 3 cups fresh spinach
  • 1 1/2 cups crumbled feta
  • 12 sun dried tomatoes; sliced
  • 6 pieces of twine/string 1 1/2 long each

Directions

  1. First pre-heat your oven to 400F. 
  2. Butterfly chicken breasts. Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut. 
  3. You can pound the chicken between plastic to make it flatter if you need/want to. 
  4. I like to use string to tie it all together. 
  5. Stuff and tie up chicken breast in butterfly shape. 
  6. Then tie up the meat.

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