Make a simple chicken dish something special. Stuffed Chicken Breasts. We here at SAHM gave it a crack with spinach and feta, but you really are unlimited in your choices. Different cheeses, herbs, deli meats such as ham, bacon or prosciutto, vegetables, dips or pestos, the list is endless and you are limited only by your own imagination and taste buds!
Method
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Preheat oven to 175 degrees.
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Prepare chicken for stuffing by either slicing two thick chicken breasts in half and make 4, or beat 4 chicken breast until thin and wide.
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Cook spinach in garlic and oil in a frying pan on top of stove until done.
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Add in feta cheese and mix well. (You can add more feta if you are a feta-fan!)
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Distribute spinach mixture onto each chicken breast. (You will have leftover mix, do not overfill or the breasts will not secure properly).
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Wrap chicken around mixture and secure with a toothpick.
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Roll each breast in bread crumbs until well coated.
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Place in glass baking dish and pour butter over them.
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Cook for 30 minutes.
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Stuffed Chicken Breasts are suitable to freeze.
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Prepare to cooking stage and freeze raw (double wrap in plastic wrap) and freeze for up to three months. Do not freeze cooked.
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Leftover spinach mixture can be served as a side dish.
