Greek Spinach-Stuffed Chicken

Total Time:
35 min
Prep:
10 min
Cook:
25 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 3 1/2 cups chopped baby spinach (about 8 ounces)
  • 1/4 cup crumbled low-fat feta cheese
  • 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
  • 2 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 1 cup low-sodium chicken broth
  • 2 tablespoons white wine vinegar
  • 2 tablespoons finely chopped sun-dried tomatoes
  • 8 ounces ditalini (about 1 3/4 cups)
  • 1 tablespoon chopped fresh mint
Directions
  • Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.

  • Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.

  • Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.

  • Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.

  • Photograph by Christopher Testani


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