Stuffed Chicken Breast with Spinach and Feta

Easy Elegant Entree - Stuffed Chicken Breast

Stuffed chicken breasts are common in country style cooking. They are easy to assemble, in spite of their sophisticated appearance. Cutting a slit in the side of the breast will be the hardest part of the whole thing.

The key to keeping skinless chicken moist is a light rub of olive oil before rolling it in bread crumbs, and then another drizzle on top before putting it in the oven. 

You can assemble these ahead of time if you’re having friends over. They also travel well if you are going to a potluck. The beautiful presentation guarantees you will be the hero either way. The dish features Colorado Proud Red Bird chicken, organic spinach, and feta cheese. A toasted pine nut coating adds flavor and crunch to the dish.


1/2 Cup frozen chopped spinach, thawed and squeezed dry

Garlic Powder, Salt & Pepper to taste

2 oz Feta Cheese

2 Boneless skinless chicken breasts (I prefer Red Bird brand)

Olive Oil

1/3 Cup bread crumbs (I use plain and add my own herbs)

1/4 Cup Pine Nuts, toasted and chopped


1) Preheat oven to 350 degrees. Prepare the filling by seasoning the spinach with Garlic Powder and Salt and Pepper. Then crumb the Feta into the Spinach and mix well.

2) Spread the Bread Crumbs on a plate and add the Pine Nuts.

Spinach Feta Filling

3) Tenderize the Chicken by using your fist to gently pound the thick part of the breast.

4) Make a small slice into the side of the Chicken Breast and use the tip of the knife to create a cavity to hold the filling. Be careful nut to cut through the chicken.

Make a cavity in the checken breast to hold the stuffing

5) Fill the cavity with half of the stuffing mixture and press the opening closed.

6) Brush or rub the chicken with Olive Oil and roll in the bread crumbs to completely cover.

Cover the Chicken completely with the breadcrumb mixture

7) Drizzle a small amount ( 1/2 tsp) of olive oil into an oven proof baking pan (corning ware works great) where the chicken will rest. Lay the stuffed breast on top and drizzle a few more drops of olive oil on top. Repeat with remaining ingredients.

8) Bake the chicken for 25 -30 minutes, just until nicely browned and the juices run clear. Do not over cook. Remove from oven and let stand a few minutes before serving.

Let the Chicken rest a few minutes before slicing

What was your “aha moment” about food awareness? Mine came on a Sunday afternoon when I was eleven years old. I was seated at the table in my grandparent’s dining room. Noni and Grandpa had both immigrated from Italy and brought their deep cultural roots here to America. I suddenly realized the food on the table was wholesome, real food, prepared from the heart to feed all of us there.  I know Noni would be proud to see how she has influenced me to embrace preparing wholesome foods, and making meals that reflect her cultural values. Mangia!


  1. Awesome! Been looking for this info , thanks for posting, fresh diet.

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