Feta & Spinach Stuffed Chicken

This seems time consuming and difficult…but it really isn’t! This is a great main dish to serve company as well because of the presentation factor…hey, we want to eat food that LOOKS good, right?

Feel free to make substitutions with the veggies, cheese, etc.

TIP: Make my Spinach Artichoke Dip beforehand…snack on some as an appetizer…and then stuff your chicken breasts with it! Easiest. Prep. Ever!


4 large boneless skinless chicken breasts

2 cups frozen chopped spinach

1/2 cup mushrooms, chopped

1/2 canned artichokes, rinsed and chopped

1 tsp minced/finely chopped garlic

1 tsp each of garlic and onion powder

1tsp of Mrs. Dash  Onion/Garlic Herb (or other blend)

1/2 cup nonfat Greek yogurt

1/4 cup feta cheese (I buy the garlic and herb kind)

Optional: grated parmesan cheese (for an extra kick…or if you really like cheese!)


Make your “stuffing” first: Combine all ingredients EXCEPT the chicken breasts, greek yogurt, and cheese in a pan. Saute over medium heat until the all the veggies are cooked through. Turn to low heat and stir in the greek yogurt and mix thoroughly. Take it off the heat and let it cool before stuffing the chicken.

So here is where you might find the prep a little “tricky”. Take one chicken breast at a time and “butterfly cut” them. Take the chicken from one end and horizontally cut in, making sure both pieces of the chicken are equal in thickness. Slice about 2/3 of the way through the chicken, creating a pocket to stuff with the spinach mixture. Take the spinach mix and carefully spoon into the pocket, fitting as much in as you can without having it spill out 🙂 Repeat for the rest of the chicken breasts.

Bake in a large covered (Pyrex) baking dish at 375F for approx. 40 minutes. Because they are large pieces of chicken, it will take longer to bake thoroughly.

For me, 4 large pieces makes 8 servings of chicken (about 4 oz each). However, feel free to change the portion size based on your needs.

Serve with a side of veggies, side salad, brown rice…I had mine with a side of grilled brussel sprouts!!! Don’t be fooled-I only ate one of the breasts and saved the other half 🙂


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