Categories: Chicken
Ingredients
- 6 boneless skinless chicken breasts (~ 5 ounces each); butterflied
- 3 cups fresh spinach
- 1 1/2 cups crumbled feta
- 12 sun dried tomatoes; sliced
- 6 pieces of twine/string ~1 1/2′ long each
Directions
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Pre-heat oven to 400F.
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Butterfly chicken breasts (some stores will do this for you at the meat counter). Butterflying may sound intimidating but it is basically cutting the piece of meat in half but leaving the end portion uncut (making it look like an open book). You can pound the chicken between plastic to make it flatter if you need/want to. I like to use string to tie it all together. Check out Eat Simple Food’s video showing you how to butterfly, stuff, and tie up chicken breast. Tying up meat is a breeze once you know how to do it and get enough practice.
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In the middle (but more towards one side) of each piece of chicken lay down:
- a fat layer of fresh spinach (~1/2 cup)
- a fat layer of crumbled feta (~1/4 cup)
- 2 sliced sun dried tomatoes
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Tie it up. Lightly olive oil, salt and pepper each side and add any herbs you may like. Sear the chicken if desired on the stovetop (medium high pan with light layer of oil) and then transfer chicken (make sure the pan is oven safe) to the oven for ~ 12-15 minutes or until internal temperature reaches 165F. Conversely, you can bake at 400F for ~ 20-25 minutes or until temp reaches 165F. If you want the chicken to brown, turn the broiler on in the last 2-3 minutes but watch it carefully. Let chicken rest 5 minutes before serving. Add sea salt to taste.