Cassity Kmetzsch started Remodelaholic after graduating from Utah State University with a degree in Interior Design. Remodelaholic is the place to share her love for knocking out walls, and building everything back up again to not only add function but beauty to her home. Together with her husband Justin, they have remodeled 6 homes and are working on a seventh. She is a mother of four amazing girls. Making a house a home is her favorite hobby.
I think that I have said it before, but in case I haven’t I L-O-V-E Feta. It is one of the best things in. the. world.
Technically I hadn’t even tried it till my senior year in college, can you imagine? SAD! Which was only four years ago – WOW, it has been four years, thats strange, I can’t believe how fast it has gone.
Anyway, I have been making up for my lack of a previous knowledge of Feta, by trying to eat it whenever possible. Enter the other day, when I had to make dinner. I had some bone-in, skin on (gasp- who do I think I am?) chicken breasts, frozen spinach and FETA! So I made dinner, and it was easy and SO delish!
Spinach and Feta Stuffed Chicken Breasts
Preheat oven to 450
1 bag of Frozen Spinach (10 oz)
1 clove garlic
1 cup Feta
5-6 Bone-in skin on chicken breasts
Steam the spinach with 1 crushed clove garlic, drain any excess liquid.
Add the Feta and mix till combined.
Gently make a pocket in the skin, stuff the filling under the skin, (divide evenly between the chicken).
Bake at 450 for 30 minutes to 1 hour or until internal temperature reaches 170.
I put mine on a rack so that the fat could drain into the pan.
I served mine with a small salad and Greek vinaigrette dressing.