It’ll transport you to the Mediterranean, right in your own backyard!
If you’re in the mood for some light yet satisfying summery fare, and you’re a big fan of feta like us, you have to try this awesome Greek-inspired grilled chicken! It’s a snap to throw together for dinner on a warm weeknight after work, or to make a little extra for that weekend barbeque with friends.
Friendly on the waistline, this grilled dish delivers awesome flavor without adding to the belt-size – and it’s a great way to get the kids to eat their veggies! We love adding pine nuts and currants to the spinach-feta mixture, and garnishing with a slice of lemon for a little extra Mediterranean zip!
Grilled Chicken Stuffed with Spinach and Feta
- 2 (8-10 oz) boneless skinless chicken breasts, butterflied
- 1 (10 oz) package chopped frozen spinach leaves, defrosted and liquid squeezed out
- 1/2 cup feta cheese, crumbled
- 2 tablespoons plain Greek yogurt
- 1/2 medium red onion, diced
- 1 garlic clove, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Dash nutmeg
- Pinch red chili flakes (optional)
- In a medium pan, cook onions, garlic, nutmeg, salt and pepper on medium heat, until onions are translucent. Remove from heat and set aside to cool.
- To butterfly the chicken breasts: With a sharp knife, make a lengthwise slit starting at the thickest side of the breast, leaving a 1/2 - 3/4 inch strip intact on one side. Open chicken breasts so they’re lying flat.
- When the onion mixture has cooled combine it with the spinach, feta, yogurt, salt and pepper in a small bowl. Spoon half of mixture over each butterflied breast and press chicken breasts closed, making sure the edges aren’t overflowing.
- Carefully coat chicken with olive oil and sprinkle with salt and pepper (or use red chili flakes instead of pepper).
- Grill stuffed chicken breasts for 5-6 minutes on each side, until golden. Let rest for 5 minutes and serve!
Recipe adapted from Handle The Heat