 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 51 7/8 | large whole (3" dia) | Cherry Tomatoes | 5 1/4 | servings | Chicken Breast (Non-Breaded) | 149 1/8 | leaves | Spinach, raw | 5 1/4 | cups crumbled | feta cheese, herb and garlic | 1 1/3 | cups | olive oil |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 350 degrees. Place airline chicken breast on a cutting board. Using a paring knife, remove skin and meat from around the first wing joint. Season with salt and pepper and rub with olive oil.
Sear chicken breasts on both sides in a sauté pan using two tablespoons of olive oil until brown. Set aside.
Thoroughly rinse fresh spinach and pat dry with paper towels.
Add two tablespoons of olive oil to sauté pan. When the oil starts to lightly smoke, add the tomatoes and cook until they start to brown; then add spinach.
Once the spinach has softened, remove pan from flame and add the Feta cheese.
Using a paring knife cut a slit in the top of each chicken breast. Stuff pocket in each breast with the spinach mixture.
Place the stuffed chicken breasts on a greased cookie sheet and bake at 350 degrees for 10 to15 minutes. Use a thermometer to check that chicken reaches an internal temperature of 165 degrees.
Remove from the oven and let the chicken stand on the cookie sheet for five minutes before serving. |
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