Stuffed Chicken breasts is one of my favorite meals! The best part is that you can alter the recipe based on your creativity and taste! You can make the recipe greek style (as is) or change it up and stuff the chicken with spinach, ricotta and parmesean and top with a marinara sauce instead! They are both really yummy!! Enjoy!!

For the chicken
4 boneless chicken breast halves
5 ounces Feta cheese (good quality)
1 cup spinach (cooked, drained well and chopped)
1/2 cup mushrooms (cooked, drained and chopped)
1/2 cup fine dry bread crumbs
2 tablespoons Parmesan cheese
2 eggs, beaten
1 tsp salt
1/2 tablespoon pepper
1 tablespoon oregano
1 cup marinara sauce

For the sauce
2 tablespoons butter
1/2 cup thinly sliced mushrooms
2 tablespoons all-purpose flour
1/2 cup heated milk
1/2 cup chicken broth
salt and pepper

Special Equipment: Cuisinart Sauce Pan, Le Creuset Rectangular Baking Dish

Preheat the oven to 350 degrees F.

With a chicken breast flat on a cutting board, using a sharp knife, about 1/3 of the way down the thick side, cut a deep pocket horizontally into the center of the meat about 3/4 of the way down, being careful not to cut through to the other side. (The pocket will be about 2 1/2 inches long and 1 1/2 to 2 inches deep.) Repeat with the remaining breasts.

In a small bowl, combine bread crumbs, 1 Tbsp Salt, and Parmesan cheese. In another bowl have the egg mixture ready. Brush the outsides of the chicken with the egg mixture then roll in bread crumb mixture.

In a seperate mixing bowl, mix Feta cheese with spinach, mushrooms, oregano, salt and pepper until smooth. Place about 4 spoonfulls of the mixture within each breast of chicken. Press edges of the chicken to seal.

Prepare the sauce: Melt butter in a saucepan over medium heat; sauté mushrooms until browned. Add flour and stir until mixture is well blended. Gradually stir in hot milk and chicken broth. Cook over medium heat, stirring constantly, until sauce begins to boil and thicken (5 minutes). Season with salt and pepper to taste. (Add more flour if you want it thicker). Pour 1/2 of the sauce into an 8-inch square baking dish.

Place chicken rolls in the baking dish and top with the remaining sauce (and sprinkle additional feta cheese, if desired). Bake at 350° for 40 to 45 minutes, or until chicken is tender.

Serves 4

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Filed under: ChickenEntreeLow Carb Recipes

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