How long it takes: 45 minutes Equipment you’ll need: sharp knife, skillet, small mixing bowl, 9 x 13 inch baking dish Servings: 4 But then there are certain recipes that I’m absolutely confident I nailed. Even still, the recipe has to be really something that I feel I knocked out of the park before I give myself a little compliment or let out a “yum” as I take my first bite. This kale and feta stuffed chicken breasts recipe is one of the best chicken recipes I’ve ever made, hands down. There definitely was a “yum” or two escaping my mouth between bites of this flavorful chicken and Ben loved it, too.
Feta Stuffed Chicken Breasts
Elegant but easy. Feta stuffed chicken breasts may sound fancy since they’re stuffed but I assure you, just like all my other recipes, these are EASY. A helpful video. The hardest part is butterflying the chicken breasts, but even that is super forgiving. If you’re unfamiliar with the technique, make sure to watch the video in this post. It’s a great visual aid. Don’t worry if you accidentally cut the chicken breasts all the way through. Just place the filling on top of one piece and then layer the other piece on top. Of course, leaving the two pieces attached is ideal because it forms a nice pocket for the filling. Can be made ahead. These stuffed chicken breasts are perfect for company because you can prep them ahead, and while they bake you can manage the rest of your dinner (or just sip wine with your guests!). They’re also perfect for weeknight meals because they’re that easy to make and so good that you won’t want to save them only for special occasions.
How To Make Feta Stuffed Chicken Breasts
Make the stuffing. Begin by sautéing the onions, garlic, and baby kale. Stir in sun-dried tomatoes (they’re sweet, chewy, and add great color), baby kale, and salty feta. The filling is super flavorful and nutritious. Butterfly and stuff the chicken breasts. Here’s how I do it to keep things really simple. Butterfly all the chicken breasts, leaving them on the cutting board. Spray a baking dish lightly with nonstick cooking spray and set the first chicken breast in the pan. Fill it with about a quarter of the filling and then fold the top half of the chicken breast over the filling. I repeat this process until they are all full of stuffing. That way you don’t have to transport them to the pan after you stuff them. If you do that, you may lose some of the filling trying to move them. Bread the chicken. Stir up a simple breading of panko bread crumbs, butter, and dried oregano. Once the chicken breasts are all stuffed and in the pan, sprinkle the panko bread crumb mixture over the top. Bake. These stuffed chicken breasts only take 30 minutes to bake. It’s SO easy. And yet so impressive.
More Stuffed Chicken Recipes
Apple gouda stuffed chicken breasts Fajita stuffed chicken Hasselback chicken with spinach and artichokes Spinach and teta stuffed chicken Baked chicken cordon bleu Chicken parmesan stuffed portobello mushrooms
Post updated with new photos and video 1/8/2018. Interested in a weekly meal plan that includes this recipe? Take a look at Meal Plan #90. You’ll find a wholesome recipe for each weekday plus a categorized grocery list. We add a new meal plan weekly. For fun, here are a couple of the old photos!
