Also known as my favorite stuffed chicken recipe (stuffed with spinach and feta), this chicken looks like it was on the wrong end of the whip. This chicken needs to see a therapist. And STAT.
Unfortunately, no whips were involved in the making of this chicken dish. Unfortunately.
Keep reading for the recipe! Make sure you have a few pieces of twine on hand – about a foot or so long apiece.
- 4 boneless and skinless chicken breasts, butterflied
- 1 tablespoon of garlic powder
- 1/2 tablespoon of freshly ground black pepper
- 1/2 tablespoon of salt
- 2 cups of fresh spinach
- 1 cup of crumbled feta
Preheat the oven to 400°F (200°C) and spray nonstick cooking spray onto baking pan (or you can evenly spread about 2 tablespoons of olive oil on the pan). Pat the chicken with the garlic powder, black pepper, and salt.
In the center of each butterflied chicken breast, place about 1/2 cup of spinach and 1/4 cup of crumbled feta. Using the twine, tie up each chicken breast so the feta and spinach are folded in between the sides of the chicken.
Place the chicken on the pan and place the pan in the oven. Bake for about 20-25 minutes and then turn on the broiler, letting the chicken brown for about 2-3 minutes before removing. Let the chicken rest for a few minutes before serving – tied up or freed (whips optional).