Greek Stuffed Chicken Breast with Feta and Spinach
This is a tasty and fresh chicken dish, delicious to eat on a warm day. You can fry the chicken fillet in the frying pan, but it is much better on the barbecue! The chicken fillet has a crispy layer and is filled with feta and spinach. The meal can be served as a main course with a fresh salad or cauliflower rice. It is also possible to serve chicken fillet in the form of a salad. The chicken fillet has a crispy layer and is filled with feta and spinach.
- 600 gr chicken breasts
- 70 gr feta cheese
- 65 gr spinach leaves
- 1 ripe tomato
- 20 ml olive oil
- 235 ml water
- 1/2 cube of chicken stock
- 10 gr flour
- 2 tbsp lemon juice
- 1/4 tbsp salt
- 1/4 tbsp pepper
On a large plate, mix 5 g flour, 1/4 tsp salt and 1/4 tsp pepper. Set this aside. In a small bowl, mix the feta cheese, 20 gr spinach, lemon juice and oregano. Set this aside too.
Using a meat mallet, compress each chicken fillet to a thickness of 1.3 cm. Spread the cheese mixture over each chicken breast. Roll up the chicken breasts tightly and secure them with skewers. Now dip each chicken fillet in the flour mixture on the large plate.
Heat the olive oil in a large frying pan, over medium heat. Fry chicken breasts for1 to 2 minutes on each side until golden brown. In the meantime, mix about200 ml of water, the chicken stock cube and the rest of the flour in a bowl. Pour this over the chicken fillets in the pan.
Finally add the rest of the spinach and tomato to the fillet and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, or until chicken is no longer pink on the inside. Discard the skewer before serving.
