Since there was virtually nothing to cook in Sept Living, I’ve had to branch out to some other sources for dinner ideas. One that struck me was chicken stuffed with feta, pine nuts, and spinach from Sept Cooking Light. Mr. MarthaAndMe could eat feta all day. I adore spinach. It sounded like a perfect match. I had to do some juggling for the kids though. Dude Martha got a plain chicken breast, breaded. Teen Martha got a chicken breast with feta and pine nuts.
I enjoyed this dish a lot, however it was somehow incredibly salty. I was using a new type of feta so that may be why, since I did not add a lot of salt.
I liked cutting a slit for the stuffing – very easy to do and no pounding and rolling required which I don’t enjoy. Thumbs up on this dish – something I will make again and again.
5 oz fresh spinach, chopped
1/2 cup feta
2 tbsp toasted pine nuts
1 tsp thyme
2 tsp lemon juice
2 garlic cloves, minced
4 boneless skinless chicken breast halves
1/4 tsp salt
1/4 tsp pepper
1 tbsp olive oil
1/2 chicken broth
Preheat oven to 350. Cook spinach until wilted then squeeze dry. Mix with cheese, nuts, thyme, juice and garlic. Cut a horizontal slit through the thickest part of each breast and stuff 1/4 of the stuffing in. Close with toothpicks. Season chicken with salt and pepper, then cook in the oil in a pan over medium high heat, 3 min per side, then add chicken broth to the pan. Bake at 350 for 15 min or until done. I cooked mine entirely on the stovetop and just covered the pan after I browned the chicken.