Stuffed chicken breast is a favorite of mine. Usually I bake stuffed breasts without breading it. I’ve found if you add a coating of a light oil like grapeseed, it helps retain the moisture. Of course the key to keeping chicken moist is to not over bake it. Remove it promptly when internal temperature reaches 160. Let it rest a few minutes before cutting.
I topped these breasts with sauteed spinach and onions for added flavor. There so many flavors going on it is easy to over season this dish. Keep it simple and let the ingredients speak for themselves.
Slightly salty feta blends well with tangy sun-dried tomatoes and the sweetness of pecans in the filling.
The spinach and onions get a boost from a little balsamic vinegar and a splash of hot sauce.
- (2) 4 to 6 ounce chicken breasts, pounded to ¼-inch thickness
- 1 Tablespoon grapeseed oil
- ¼ cup walnuts or pecans
- ¼ cup feta
- ¼ cup sun-dried tomatoes, diced
- 4 cups fresh baby spinach
- ¼ cup finely shredded mozzarella
- 1 medium onion, sliced
- 1 tablespoon olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon hot sauce
- salt and pepper to taste
- Grind feta, pecans and sun-dried tomatoes into a paste.
- Spread the mixture on the chicken breasts leaving about a ½ inch on all sides. Add a layer of spinach. Top with shredded mozzarella.
- Roll tightly and tuck in the ends. Bake seam side down for approximately 30 minutes and internal temperature reaches 160.
- While chicken is cooking, prepare the topping.
- Heat 1 tablespoon olive oil over medium heat. Add onions and cook for 3 to 4 minutes. Add spinach, garlic, balsamic vinegar and hot sauce. Cook until spinach wilts and garlic softens about 2 to 3 minutes.
- Top chicken with spinach mixture.
Grind feta, pecans and sun-dried tomatoes into a paste.
Spread the mixture on the chicken breasts leaving about a 1/2 inch on all sides. Add a layer of spinach. Top with shredded mozzarella.
Roll tightly and tuck in the ends. Bake seam side down for approximately 30 minutes and internal temperature reaches 160.
While chicken spinach roulade is cooking, prepare the topping.
Heat 1 tablespoon olive oil over medium heat. Add onions and cook for 3 to 4 minutes. Add spinach, garlic, balsamic vinegar and hot sauce. Cook until spinach wilts and garlic softens about 2 to 3 minutes.
Top chicken with spinach mixture.
