The steps below follow the order of the work for this recipes project.
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 straightforward and SO delish! Spinach and Feta Stuffed Chicken Breasts Serves 5-6 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.
