I absolutely love Mediterranean cuisine! But, what’s not to love about this cuisine: it’s flavorful and healthy. Since I’m in no mood to cook a time-consuming meal during the week, I wait until I have more time on the weekends to prepare a meal like the one below.
Not too long ago, I wanted to prepare stuffed chicken breasts with spinach and feta. There were so many recipes to choose from. I couldn’t find just one recipe that had all the ingredients I wanted to use: spinach, feta, and black olives. So, I chose a couple of recipes and combined them to create the dish I wanted to prepare. The final outcome actually surprised me, and received the family thumbs up!
Mediterranean Stuffed Chicken Breasts
- 6 skinless, boneless chicken breasts
- 3/4 cup crumbled feta
- 2 small cans chopped black olives
- 1/4 cup plus 2 tablespoons olive oil
- 1/2 cup onion, chopped
- 2 tablespoons fresh garlic, chopped
- 2 cups frozen spinach, cooked
- 2 boxes Near East Rice Pilaf
- 1 1/2 cups Panko breadcrumbs
- 1 pk McCormick’s Grill Mates marinade: Garlic herb
- Preheat oven to 350 degrees
- Place chicken in a bowl of cold, salt water (45 mins – 1 hr; this process tenderizes the chicken, and removes impurities). Rinse and set aside in a bowl.
- In a separate mixing bowl, prepare marinade according to directions.
- Pour a generous amount of marinade mixture over chicken (set aside for 30 mins).
- In a small saucepan, cook frozen spinach until done. Drain.
- Heat 2 tablespoons of olive oil in skillet, and saute garlic and onions until done. Add spinach, olives, and feta cheese. Mix thoroughly.
- Cut chicken breasts lengthwise to form a pocket.
- Stuff each chicken breast with spinach mixture.
- Place chicken breasts on large baking pan. Bake 35 mins uncovered, or until done.
- In a small bowl, mix Panko breadcrumbs and 1/4 cup of olive oil.
- Coat top of chicken breasts with breadcrumbs. Bake until breadcrumbs are golden brown.
- Prepare rice pilaf according to package.
- Serve chicken and remaining spinach mixture over rice pilaf. Serve with warm, flatbread.