Spinach and Feta Stuffed Chicken

We enjoyed this recipe. I did butterfly and pound thin my chicken breasts as they were monsters and added a bit of fresh dill to the spinach filling and used fat free feta. After browning stovetop I did finish the cooking in the oven. Wonderful! Thank you Amber Dawn for sharing the recipe.

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This was delicious! I just wish I could have eaten more of it! The only thing I did differently (because I found the inside of the chicken was not cooking and I did use very thin chicken breast) - after it browned on the outside, I turned down the temp and put the lid on it. I thought it might be weird having warm feta, but omg it was so good and the kids were happy because they couldnt taste the spinach, yet it was good for them.

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Another great Greek recipe for my collection! Amber Dawn, this was so tasty, and rated five stars around the table! Instead of frying, I did roll my chicken breasts in crumbs and baked them. Thanks so much for sharing this!

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this was delicious, the chicken moist and the lemon really stood out. I bought thin sliced breasts and checked doneness with a meat thermometer. I found it took way longer than 10 minutes to reach 165 minimum. next time I would rather put it in the oven

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Delicious! I pounded the chicken before filling it and it made it easy to neatly roll up. Instead of browning in oil until done, I browned in some PAM and then added a little bit of chicken stock and covered it and let it poach in the liquid. I also browned the onion in PAM and used fat free feta. OUTSTANDING!

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Yum! I loved this recipe and even my husband liked it. That never happens. My only trouble was making sure that the chicken was cooked through. I think I need to pound it thinner next time. Yes, there will surely will be a next time. Simple to make, tastes great and good for you.

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My hubby doesn't esp care for spinach, but tolerates it for me. Even he said "This was very good!" I didn't add lemon juice ... used McCormick Lemon & Pepper Seasoning Salt. Was awkward w/the rolling proc & instead topped ea pounded breast w/the spinach mix, topped that off w/a 2nd breast, used toothpicks to secure the edges, skillet browned both sides, finished them in the oven & then sliced ... a lovely presentation. Thx for posting this!

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Another positive rating! I added extra feta because we love it so much. I would very much advise using fresh spinach instead of canned. Canned works in a pinch but the overall look is so much prettier when using fresh! A Keeper!

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This was really good. I made the spinach mixture like the recipe says. Instead of putting the chicken in the pan to cook I baked it. After making the mixture I dipped my chicken in an olive oil/lemon mixture (from another recipe), then dipped in Italian wheat bread crumbs mixed with Romano cheese, and then placed mixture on chicken and rolled up. Baked at 425 uncovered for 30 mins. Added some extra spinach mixture on top. Tasty, and will make again!

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Delicious!! Sliced the breasts to make them thinner and easier to roll. A new favorite!

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This did not work out for me. The chicken never cooked all the way through and eventually the stuffing seemed to be overdone. Next time I would have baked it for the entire time instead of frying it at all.

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Really delicious!! The flavor of the spinach was delicious and the chicken was very good as well! I did the recipe exactly except just sprinkled a little paprika for color :)

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Loved It!

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Great Recipe! Whole family loved it! I pound the chicken nice and thin, and lightly pan fry...yummy!

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absolutely wonderful! Browned the chicken toothpick side down first then was able to take out the toothpicks for a perfect all over golden color. Thank you for the great and easy recipe!

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Delicious recipe and very easy to prepare and put together. There was plenty of stuffing, enough to fill 6 chicken breasts........see 'before'photo. (However, I have to read the recipe several times to make sure I wasn't missing 'when and where' to add the onions.) The 'duh moment' passed quickly and I tossed them into the spinach mixture. The addition of the lemon zest added a nice touch. Once I seared the sides I removed the toothpicks (hoping and praying they wouldn't come apart.....and they didn't) so I could brown the tops. The only change I made was the addition of more feta.........love the stuff. I will definately be making these again.

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I pounded (like crazy) the chicken very thin and didn't have any problems keeping the stuffing in the chicken; I used 2 toothpicks per breast. I did use a bit more feta than what the recipe calls for but other than that I did follow the recipe exactly. I made this for my mom and I (she is on WW, I am doing South Beach). She enjoyed it a little more than I did but she enjoys spinach a bit more than I do also. I served this with a side of [recipe=81585]Oven Roasted Vegetables[/recipe] by Dojemi. Very quick and not much fuss. Thanks for posting!

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This didn't go over as well as I had hoped. I pounded the chicken as suggested by others, but still had a hard time with the filling. Maybe I'll try it again, but cut the filling in half to make it a little easier. Thanks for the recipe, the flavor is definitely unique.

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I made this recipe with thin sliced chicken breasts so they were easy to roll. I also did not add onions (because I don't like the way onions crunch) but did add onion powder. I thought the overall flavor was a tad bitter but I think I added too much lemon zest. Next time will add less zest and maybe a splash lemon juice. Very cool recipe!

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