Mediterranean Stuffed Chicken

Last summer, I posted this stuffed chicken recipe, which was one of the first recipes Frank and I came up with and cooked together! When we started dating in college, we ate baked chicken, frozen veggies, and spaghetti noodles flavored with butter and seasoning. This was an ever…day…meal…literally. Though I love simple meals that are balanced and flavorful, we were definitely getting tired of the same old! So, we decided to stuff the chicken with a delicious sauté of mushrooms, spinach and cheese. We loved this change of pace and it became a special meal for us to make together.

Well, as you can see, stuffed chicken recipes are quite versatile and you can combine a variety of different ingredients and make it your own!

This week, I’m featuring a Mediterranean-style stuffed chicken recipe that was a hit with Frank and his parents a couple of weekends ago.

Ingredients

Serves 4

4 boneless, skinless chicken breasts

(**Marinade the chicken in a ziploc bag for at least an hour and up to 24 hours. Marinade: Tuscan flavored olive oil, or use regular olive oil, balsamic vinegar, Montreal chicken seasoning, dash of basil and oregano, salt and pepper.)

2 cups of spinach

1 full package of chopped mushrooms

1/4 cup of chopped sun-dried tomatoes

1/4 cup of chopped kalamata olives

1 lemon

Salt & Pepper to taste

Sides: Prepared rosemary quinoa, roasted zucchini (seasoned with olive oil, salt, pepper and rosemary) and a salad with lemon and tuscan flavored olive oil for dressing!

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Instructions

1. After chicken has marinated for at least an hour, remove from the fridge and ziploc bag and preheat your oven to 400 degrees

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2. With a sharp knife, butterfly the chicken breasts so that they open up on one side, while still in tact on the other

3. Set the chicken aside and work on the filling

4. In a sauté pan over medium heat, warm the olive oil until loose enough to coat the bottom of the pan

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5. Cook the mushrooms until softened

6. Then add the sun-dried tomatoes and olives until cooked through

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7. Top the mushroom mix with spinach and cover the pan until the spinach wilts and combines with the rest of the ingredients

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8. Remove from heat and add the juice of half a lemon (save other half for salad dressing) and the feta cheese

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9. Stuff each chicken breast evenly with your mushroom and spinach mixture

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10. Close them up and place in the oven!

11. Cook for 25-30 minutes until chicken is cooked and there is no longer any pink in the center

12. Enjoy your chicken with a side of quinoa and roasted zucchini and end your meal with a refreshing side salad (Tip: Use your stuffing ingredients as salad ingredients as well! We used spring mix greens with veggies, and added a few olives, feta cheese, and lemon)

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(As you can see pictured above, I was starving and didn’t take a photo after I filled my plate with the zucchini. But, I know you get the gist of it 🙂 )

Enjoy and have a great day!

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