Feta Stuffed Chicken

Trying to impress the in-laws this weekend? Whip up this seemingly fancy dish — it’s not hard, we promise. Think of the ooey gooey mixture of spinach, garlic, basil and Feta cheese seeping through the chicken breast. Is your mouth watering yet? At only 208 calories per chicken breast, this recipe will surely be a keeper.

Feta Stuffed Chicken

Feta Stuffed Chicken

Feta Stuffed Chicken

Feta Stuffed Chicken

Feta Stuffed Chicken

Prep time: 10 minutes

Cook time: 35-40 minutes

Yield: 4 servings

Serving size: 1 chicken breast


  • 1 pound boneless, skinless chicken breasts (four, 4-ounce breasts)
  • ½ teaspoon black pepper
  • ½ tablespoon extra virgin olive oil
  • 10-ounce package frozen spinach, thawed
  • 1 teaspoon minced garlic
  • ½ teaspoon dried basil
  • ⅓ cup reduced-fat feta cheese crumbles
  • ½ cup Pacific® Organic Reduced Sodium Chicken Broth
  • 1 tablespoon lemon juice
  • 1 tablespoon unsalted butter
  • ½ teaspoon garlic powder
  • ½ teaspoon dried oregano
  • ½ teaspoon dried parsley
  • ½ teaspoon Italian seasoning
  • Optional*:
  • Two 10-ounce bags frozen Simple Truth® Organic Red Quinoa and Brown Rice
  • Other:
  • 8 toothpicks
  • *Optional ingredients are not included in nutrition calculations.


  1. Preheat the oven to 350℉. Lightly spray a casserole dish with nonstick cooking spray, set aside.
  2. Place chicken breasts in a plastic bag or in between wax paper. Using a rolling pin or a meat mallet, pound chicken to about ¼-inch thick.
  3. Season both sides of the chicken with salt and black pepper, then reserve on a plate.
  4. In a medium sauce pan, heat the oil over medium-low heat. Add the spinach, garlic and basil. Cook until spinach is heated through, about 8 minutes.
  5. Remove from heat and stir in the feta cheese.
  6. Evenly distribute spinach mixture onto each chicken breast.
  7. Roll the breasts up and secure the ends together with 2 toothpicks. Place the chicken in the casserole dish, seam side down.
  8. Heat the same sauce pan the spinach was cooked in over medium-low heat and add the chicken stock, lemon juice, butter and the remaining seasonings. Cook until butter has melted and sauce has warmed through, about 5 minutes, stirring occasionally.
  9. Drizzle ½ cup of sauce over chicken and bake for 30-35 minutes or until the internal temperature of the chicken reaches 165 ℉.
  10. Serve with (optional) quinoa and brown rice, drizzling remaining sauce on top.

Nutrition Information

Per Serving: (1 chicken breast)

Calories: 208

Calories from fat: 73

Fat: 8g

Saturated Fat: 3g

Cholesterol: 77mg

Sodium: 694mg

Carbohydrates: 4g

Fiber: 1g

Sugar 0g

Protein: 27g

WWP+: 5