Spinach, Sun-Dried Tomato & Feta Stuffed Chicken

With a little bit of assembly, you can transform bland chicken breasts into a main dish that is elegant and simple to make. I love the combination of spinach, sun-dried tomatoes and feta! They work so well together. Especially when warmed. If you have picky eaters in your house, this is a great way to sneak in a little green in without it being overwhelming.

I don't usually add salt to this recipe because of the Parmigiano and the Feta, which are both salty, but if you enjoy it saltier, then add some to taste. Same goes for the cayenne. I enjoy my food with a little kick, but it can easily be omitted.

As for dietary restrictions, you can omit the cheese in this recipe and substitute the feta for a tsp or so of vegenaise or mayonnaise to give it a little creaminess. Also subbing the bread crumbs for gluten-free bread crumbs is doable as well. You can make your own by putting 2 stale slices of gluten free bread in a food processor and process until you've got bread crumbs. If you make your own bread crumbs, make sure the bread it stale or slightly toasted because the moisture will make it difficult to achieve crumb consistency. 

Spinach, Sun-dried Tomato and Feta Stuffed Chicken

Cook Time: 40 minutes @ 350 degrees

Prep Time: <15 minutes

Serves: 4

Ingredients:

• 4 boneless skinless chicken breasts, pounded out to about 1/4 in thickness
• 2 egg whites
• 1/2 cup whole wheat bread crumbs (gluten-free breadcrumbs)
• 1/4 tsp of pepper
• 1 Tbsp fresh parsley, minced
• 1/4 cup freshly grated Parmigiano Reggiano cheese
• cayenne pepper to taste(optional)
• salt to taste (optional)
• 1 cup of fresh spinach leaves
• 1/2 cup of feta cheese, crumbled
• 1/2 cup of sun-dried tomatoes (hydrated or jarred)
• Oil Spray

Preheat oven to 350 degrees. Lightly spray a large rimmed cookie sheet or oven safe baking dish with olive oil or oil spray of choice. Set aside.

Prep a flat surface with either parchment paper or use a cutting board (this is where you will construct the stuffed chicken). Place one thinly pounded chicken breast on the surface (salt and pepper the chicken, if you'd like). Place about 6-8 leaves of spinach on one side of the chicken breast and 1-2 pieces of sun-dried tomato. Then sprinkle about 2 Tbsp of feta cheese on top. Grab the side that you have the filling on and start to roll towards the other side. You should be able to complete one whole roll. Keep seam side down (secure with toothpick if you'd like). Repeat these steps with the remaining chicken breast.

In a shallow bowl, beat the egg whites until well combined and slightly frothy.

In another shallow bowl combine bread crumbs, pepper, parsley, Parmigiano, cayenne and salt.

Now let's bread the chicken! Take the whole roll and dip into the egg white mixture. Let the excess liquid drip off, then place in the breading mixture bowl and coat the entire outside with the bread crumbs. Place the breaded chicken breast on the cookie sheet and repeat these steps with the other stuffed chicken breasts.

Next, spray the tops of the breaded chicken breasts with a little oil spray and place in the oven. Bake for about 40 minutes or until the until temperature reads 165 degrees. Serve and enjoy!