©Life of a Foodie and Her Family 2008-2013, Lynn Tabor



Spinach and Feta Stuffed Chicken

I can't believe I forgot to post this recipe last week.

4 boneless skinless Chicken breasts
1/2 cup mayonnaise
1/2 cup crumbled feta (plain of flavored)
2 cloves of garlic, minced
2 tbs chopped sun dried tomato or pimento
2 tsp dried basil
1 (10 oz) package of frozen chopped spinach, thawed and well drained
8 slices of ham

Preheat oven to 375.

In a medium bowl, mix mayonnaise, feta, garlic, tomato, basil and spinach until well blended.  Set aside.

Butterfly each chicken breast carefully.  Make sure not to cut through to the other side.  Spoon spinach mixture into the chicken breast.  Wrap each breast with two slices of ham and secure them with a toothpick.

Place in shallow baking dish.  Cover with foil.

Bake for 1 hour or until chicken is no longer pink and the internal temperature reaches 165.

I served this with a green salad and totally forgot to get a picture when they were done...

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