poultry essentials: stuffed chicken breasts

By Andy Anderson !
from Wichita, KS

I love feta and spinach stuffed chicken; however, most of the time it is a boneless/skinless flattened piece of chicken with the stuffing rolled up inside. This Time I am doing in is a bone in/skin on chicken breast with a few additions to the stuffing to spice it up. It is a simple recipe to assemble, gives you some tasty chicken, with a minimum of effort. So, you ready… Let’s get into the kitchen.

serves 2
prep time 15 Min
cook time 40 Min
method Bake

Ingredients For poultry essentials: stuffed chicken breasts

  • PLAN/PURCHASE
  • THE STUFFING
  • 1 Tbsp
    sweet butter, unsalted
  • 1 Tbsp
    grapeseed oil
  • 2 Tbsp
    yellow onion, chopped
  • 2 clove
    garlic, minced
  • 4 oz
    spinach, chopped, fresh or frozen
  • 2 Tbsp
    sunflower seeds
  • 3 oz
    feta cheese
  • 1 pinch
    cayenne pepper, or to taste
  • salt kosher variety, to taste
  • white pepper, freshly ground, to taste
  • THE CHICKEN
  • 2 lg
    chicken breasts, bone in, skin on
  • olive oil, extra virgin, for brushing

How To Make poultry essentials: stuffed chicken breasts

  • 1
    PREP/PREPARE
  • 2
    Chef’s Note: Okay, I just finished making a big pot of homemade chicken soup for tonight’s soiree, and I looked over and saw two lonely chicken breasts staring at me. So, I said: What the heck (I actually did say that). Normally, feta and spinach are used to stuff boneless/skinless chicken breasts that have been pounded flat and rolled up. I did not wish to do that, so I decided to see what would happen if I stuffed bone in, skin on chicken breasts, and I am glad that I did. The bone and the skin kept the chicken super moist during the baking process, and the feta and spices permeated the chicken with delightful flavor.
  • 3
    Gather your Ingredients (mise en place).
  • 4
    THE STUFFING
  • 5
    Add the butter and grapeseed oil to a pan over medium heat.
  • 6
    When the foaming subsides, add the yellow onion.
  • 7
    Stir until softened, about 2 - 3 minutes.
  • 8
    Add the garlic, and stir until fragrant, about 60 seconds.
  • 9
    Add the spinach and the sunflower seeds.
  • 10
    Stir until the spinach wilts, and most of the water is evaporated, about 3 – 5 minutes.
  • 11
    Take off the heat, and stir in the feta, and season with a bit of salt, white pepper, and cayenne pepper.
  • 12
    THE CHICKEN
  • 13
    Place a rack in the middle position, and preheat the oven to 400f (205c).
  • 14
    Carefully separate the skin from the flesh of the chicken breast.
  • 15
    Use a paring knife to slice a generous pocket into the chicken breast.
  • 16
    Stuff the pocket with the spinach mixture.
  • 17
    Cover the top of the chicken with more spinach mixture.
  • 18
    Pull the skin back over the chicken breast.
  • 19
    Brush with some olive oil, and sprinkle with salt and pepper.
  • 20
    Place the chicken breasts into a baking dish, skin side up.
  • 21
    Put into the preheated oven, and bake until the internal temperature of the breasts reaches 165f (75c), about 35 – 40 minutes.
  • 22
    Chef's Tip: The amount of time that it takes to cook your chicken is dependent on the thickness of the breast. I have had chicken that took over 90 minutes.
  • 23
    Chef’s Tip: If you do not have an instant-read thermometer, cook the chicken until the juice run clear, when pricked.
  • 24
    PLATE/PRESENT
  • 25
    Serve while nice and hot with your favorite side dishes. Enjoy.
  • 26
    Keep the faith, and keep cooking.

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