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.