Wednesday, January 14, 2015

Baked Spinach & Feta Cheese Stuffed Chicken Breasts - Low Carb & Super Easy Weeknight Dinner

I know, trust me...

So you come home after a full day at work, and you have NO IDEA what you are going to make for dinner.  Everyone sorts of congregates into the kitchen the moment you arrive home asking; "mom, what's for dinner"!  As you sigh to yourself, oh wait, that's me...
You promptly order everyone out of your kitchen as you gather your thoughts and ingredients!! Story of a working mom...

So my friends, this is my "daughter's" recipe, you know the amazing mom of my beautiful granddaughter?  

Yeah her, she was so proud of herself and actually sent me a pic text of the dinner along with calling me about 1/2 of an hour after eating it to tell me how good it was.  We commiserated about how difficult it is to work full time and either meal prep, make extras etc.  And then, I say and THEN, she shared this easy dinner recipe with me.

Well you so know I had to try it!  I am hear to testify my dear friends, that not only is it DELICIOUS!!  It is bursting with spinach & amazing feta cheese flavor and those spices!
Oh MY HEAVENS!!  It's mouth watering, moist, and family friendly...  and it's a super easy weeknight dinner.  SCORE!!

Ready for my daughter's amazing creation?  Here we go;

Prep time:  10 minutes
Bake time:  35-40 minutes
Yield:  4 large servings

4 medium boneless, skinless chicken breasts
1 (12 oz) chopped frozen spinach, defrosted & drained well (I usually use my hands and squeeze the water out)
2/3 cup feta cheese
2 tbsp pine nuts *optional* 
1/2 tsp onion powder (LOVE THE NO DICING, YES)
1/4 tsp dried dill
1/2 tsp dried oregano
1 tbsp dried parsley
1/4 tsp ground nutmeg
1 tsp black pepper divided ( 1/2 + 1/2 tsp)
1/4 cup olive oil
aluminum foil


-Preheat oven to 375F.

-Tearing off two pieces of aluminum foil, lay onto the baking sheet and place 2 chicken breasts on each strip.

-Using a sharp knife, make a good size pocket on the thickest part of the chicken breast.  Set aside.

-In a medium bowl, add your remaining ingredients except for the olive oil and 1/2 tsp black pepper.

-Taking a good portion of the spinach mixture, stuff each breast with as much stuffing as you can, not worrying if some are overstuffed, hey it's stuffing here!!  Who doesn't love stuffing?

- Sprinkle all of the breasts with the remainder of the black pepper and the olive oil.  Seal the aluminum foil, like packets. Cut a slot for the steam to escape on each packet.

-Bake for 20 minutes, then uncover and bake for another 15-20 minutes till nicely golden brown and the aroma emanating from your oven will leave your taste buds salivating...

*Why do we separate the chicken breasts into two strips of two you might ask?  Aha, *insert finger pointing upward*; Faster and more even cooking time my friends -- See, aren't you glad you subscribe?*

Serve with your favorite side and enjoy every tasty morsel!!  I personally like a fast side fresh veggie, and is pictured above, cherry tomatoes drizzled with olive oil, sea salt, dried oregano & black pepper.

Mediterranean, healthy, BUT UTMOST delicious cooking at it's best for a weeknight, YES!!

Till next time!!

Dishin with Didi


  1. Fabulous recipe! I will make this for sure.

    1. Thank you Linda, I know you will enjoy it my friend!

  2. This is such a delicious dish Didi, packed with flavors! Congrats to your daughter for the inspiration!

    1. Thank you Katerina mou, so very proud of her!!

  3. Replies
    1. Hello Kathy and welcome! Yes, very easy and so good!!

  4. Ooooh Didi!! I know just by looking at your photos, this dish will be an instant hit with my family! Please thank your daughter for this awesome recipe! And your granddaughter is precious!! xoxo

    1. thank you so much Linda, I hope you enjoy! ♥