Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes

  • Servings: 2
  • Difficulty: easy
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Feta Spinach Stuffed Chicken with Mediterranean Roasted Potatoes
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I was trying to whip up something with a Greekish flair tonight. I went to this Greek place once and had these crazy lemon potatoes that were basted in lemon. I just loved them probably because I tend like acidic ingredients like vinegar and the like.

Jill doesn’t share my palate when it comes to lemons on chicken or veggies so I lured her in with pesto and goat cheese on my chicken. She is a pesto nut. Give and take is what it’s about right? Push or stretch each others boundaries.

So I took a chicken breast, sliced it and pounded it thin and even. I sauteed some spinach to get it nice and wilted. I let it cool and stirred in Goat cheese, pesto and sundried tomato pesto. I’m an over stuffer by nature so my bird wasn’t nice and flat but certainly had no chance of folding like a book. Instead it came out more like a banana in shape, but healthier I suppose given the extra spinach.

The potatoes were lemony and soft with some crusty edges from the roasting. The chicken stayed nice and juicy and with each bite you got a pop of fresh herbaceous pesto complimented with the tangy goat cheese. Really nice meal.

Ingredients:
Two Organic Free Range Chicken Breasts
2 cups of spinach
Feta Cheese to taste 1-2 tbs
Goat Cheese to taste 1-2 tbs
2 tbs of Pesto
1 tbs of Sundried Tomato Pesto
Olive oil
Kosher Salt and Pepper

Potatoes
Lemons
Paprika
Cayenne
Chicken Broth

Directions
1. Potatoes – cut up enough to the portions to accommodate your eaters. Rinse and juice two lemons or a lemon per portion and cover the potatoes. Then season them and put them into dish and roast on 400 until tender. About 30 minutes. I splashed a little chicken stock or water to keep some moisture in the pan.

2. Chicken – Butterfly each chicken breast. Place under plastic wrap and pound them until even and thin. Set aside. IMG_0673

3. In a pan on the stove on medium low heat with olive oil, wilt your spinach and set aside to cool a bit.
Fold in your goat and feta cheese and pestos. Taste and adjust accordingly. IMG_0674

4. Now take your chicken and fill it with the stuffing and close it up with string or skewers. Given my breasts were more round than flat I went with string. In a medium heated cast iron skillet with some olive oil. Cook your chicken until done. Remove string and serve.
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