Spinach & Feta Stuffed Chicken Breast

    20 min

    A wonderfully easy recipe for stuffed chicken breasts.


    Andalucia, Spain
    17 people made this

    Serves: 4 

    • 4 chicken breasts, skinned and boned
    • salt and pepper to taste
    • 100g Feta cheese
    • 1 package frozen chopped spinach, thawed and drained
    • 1 small-sized onion chopped finely
    • 1 clove garlic, minced
    • 4 tablespoon butter
    • For the sauce
    • 1 tsp chicken stock granules
    • 1 tsp cornflour
    • 120ml double cream
    • 150ml dry white wine
    • cayenne pepper, to serve

    Prep:5min  ›  Cook:15min  ›  Ready in:20min 

    1. Pound chicken breasts if they are too thick and slice a pocket in the thickest part of the breast.
    2. In a pan, heat 1 tablespoon butter, add onion and garlic. Fry gently until cooked.
    3. Leave to cool.
    4. Add the feta, spinach, salt & pepper and stuff each breast with this mixture, securing with a cocktail stick.
    5. Heat a pan, add 3 tablespoons butter and fry the chicken until cooked (about 5 minutes on each side)
    6. Add the wine and chicken stock granules.
    7. Reduce heat to low, cover, and simmer for 3 minutes, until chicken is no longer pink and juices run clear.
    8. Remove the sticks, and transfer the chicken to a warm platter.
    9. Blend the cornflour with the cream in a small bowl, and whisk slowly into the pan.
    10. Cook, stiring until thickened, and pour over the chicken.
    11. Serve hot with a sprinkle of cayenne pepper.

    Editor's Note:

    This recipe was edited by Allrecipes.co.uk staff, to conform to measures and ingredients that are familiar to UK and Irish cooks.

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    Something else. Wrap the stuffed chicken breast in parma ham and then fry  -  13 Jul 2009