Low-Sodium Spinach & Feta Stuffed Chicken
A stuffed chicken recipe, without all the added salt! The combination of tender chicken, fresh spinach, salty feta, and rich ricotta cheese is all you need to satisfy any savory craving.
Ingredients
- 4 boneless skinless chicken breasts
- 1 teaspoon + 1 tablespoon olive oil divided
- 5 ounces fresh spinach
- 1/4 cup crumbled feta cheese reduced-fat
- ¼ cup low-fat or non-fat ricotta cheese
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 teaspoon paprika
- Pinch of black pepper
Instructions
- Butterfly each chicken breast: slice horizontally through the thickest part without cutting all the way through.
- Wilt the spinach: Heat a teaspoon of olive oil and cook spinach until wilted (about 2 minutes).
- Make the filling: Combine spinach, feta, ricotta, oregano, garlic powder, onion powder, and pepper.
- Divide the filling among the chicken breasts and carefully fold the chicken over. Secure with toothpicks if needed.
- Heat 1 tablespoon of olive oil in a skillet and season chicken with pepper and paprika. Cook for 3-4 minutes per side until browned, then reduce heat to medium, cover, and cook until chicken reaches 165°F internally.
- Remove toothpicks, let the chicken rest, then slice and serve.
Notes
- Avoid overstuffing the chicken.
- Bake at 400°F (200°C) for 20-25 minutes as an alternative to pan-frying.
- Add a squeeze of lemon to the spinach for extra flavor.
Nutrition
Serving: 1chicken breastCalories: 291kcalCarbohydrates: 3gProtein: 43gFat: 11gSaturated Fat: 3gTrans Fat: 0.2gCholesterol: 113mgSodium: 348mgFiber: 1g
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