Recipe: Chicken Stuffed with Spinach, Feta, & Almonds

This dish is a considerable amount of work for a weeknight I think but it was the perfect semi-fancy weekend food. A total crowd pleaser this dish combined the nutty almonds with the sharp acid of feta and the soft spinach it’s a great way to spice up things and get away from the mindset of “it’s just chicken”.

Chicken Stuffed with Spinach, Feta, & Almonds
Serves 4
  1. 2 tbsp. olive oil
  2. 1/4 cup sliced almonds, plus 1/4 cup chopped almonds
  3. 1 onion, thinly sliced
  4. 3 cloves garlic, minced
  5. 1 tbsp. fresh thyme leaves
  6. juice of 1/2 lemon
  7. 1/3 cup chicken stock
  8. 6 oz. fresh spinach
  9. 2 oz. feta cheese, crumbled
  10. 1 1/2 lbs. chicken breasts halfs (4 small or 2 large)
  11. 2 tsp. smoked paprika
  12. 1 tsp. salt
  1. Preheat the oven to 350°. Set a large skillet over medium heat. Once it’s hot, heat 1 tbsp. of the olive oil and add the almonds.
  2. Cook almonds for 3 – 5 minutes until golden then add the onions and garlic and cook for about 3 minutes until the garlic browns.
  3. To the skillet add the spinach, chicken stock, lemon juice and thyme. Saute for a couple of minutes, until the spinach wilts. Remove from heat, drain any additional liquid and stir in the feta cheese.
  4. Cut a horizontal slit through the thickest portion of each chicken breast half to form a pocket. Split the stuffing evenly among the chicken, then seal with toothpicks and place in a baking dish.
  5. If desired top the chicken with a small amount of olive oil and more paprika and almonds.
  6. Tent the baking dish with foil and bake for 10 minutes. Remove the foil and bake for an additional 10 minutes, or until the chicken is cooked through.
Adapted from Bitch in Camero
Adapted from Bitch in Camero
Mab Made Food

Leave a Reply