Wednesday, March 28, 2012

Spanakopita-Stuffed Chicken Breasts


I really enjoyed how light this dish tasted. It’s easy to do ahead of time and bake it when you are ready. I didn’t use the bone in chicken breast and stuff the stuffing under the skin I just split a chicken breast and stuffed it with a lot of filling. Honestly the only change I would make is to add some more spice to the filling otherwise it’s really good.

Spanakopita-Stuffed Chicken Breasts
(Adapted from Better Home and Gardens One-Pan Recipes)

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1 small lemon
3 tablespoon olive oil
1 medium onion, finely chopped (1/2 cup)
2 cloves garlic, minced
1 10-ounce package frozen chopped spinach, thawed and well drained
⅓ cup crumbled feta cheese
3 tablespoons snipped fresh dill
¼ teaspoon ground nutmeg
¼ teaspoon ground black pepper
4 chicken breast halves (about 2 pounds)
½ teaspoon salt
2 medium lemons, halved
snipped fresh dill (optional)

Preheat oven to 375 degrees F. Lightly coat a 3-quart rectangular baking dish with cooking spray; set aside. Squeeze lemon juice from small lemon (You should have 2 tablespoons); set aside. In a medium skillet, heat 2 tablespoons of the oil over medium heat. Add onion and garlic; cook for 4 to 6 minutes or until tender.


Remove from heat. Add spinach, feta cheese, the 3 tablespoons dill, 1 tablespoon of the reserved lemon juice, the nutmeg, and pepper to skillet; stir to combine.


Using your fingers, gently separate chicken skin from each breast half along the rib edge to make a pocket. Season chicken with salt. Spoon one-fourth of the stuffing mixture under skin of each breast half; press down to create an even layer.
Place chicken, bone sides down, in the prepared baking dish. Add lemon halves. combine remaining olive oil and remaining reserved lemon juice; drizzle over chicken.


Bake, uncovered, for 35 to 40 minutes or until chicken is no longer pink (170 degrees F). If desired, sprinkle with additional dill.



  1. wow, this is amazing. I've been trying some easy chicken breast recipes and this one I will give a try this coming mother's day. I love the images and the instruction. thank you for showing us.