For dinner last night, I continued with the Mediterranean theme for the sake of both my tastebuds and my pocketbook. Our market has chicken breasts two to a package and I used one for the skewers on Sunday so that left me with a second one, which I cut in half long-wise to make two portions, which I then stuffed with spinach and feta cheese. Serving this with the leftover chopped salad, also from Sunday, I’d say it’s one of the least expensive dinners I’ve made (and one of the fanciest)!
This entire process took less than an hour (including cooking time) and it’s a lovely and frugal way to serve yourself or guests!
I started by sautéing the spinach in olive oil, garlic and ginger until its wilted.
Then, after cutting the chicken and spreading a bit of olive paste on it, I mixed the spinach with the feta cheese and loaded up the breasts.
Then I wrapped-eems up and pinned them with a toothpick, rolled them in breadcrumbs and poured over 1/2 cup of butter. Then into the oven at 350 for 30 minutes!
Once it's brown and crispy (and the juices run clear!) just add some salad and enjoy!
Stuffing chicken is something I thought was super hard and is, in fact, super easy. What’s more is you can stuff chicken with anything! You want spicy? Stuff with beans and jalapeños. You want fresh? Stuff with veggies and some citrus. Such a versatile recipe, make your own version and let me know what you come up with!
Eat. Read. Ask. Do. Be. 