Feta & Spinach-Stuffed Chicken
Author: Angie Halten
Prep time: 15 mins
Cook time: 50 mins
Total time: 1 hour 5 mins
Spinach and cheese filling, rolled inside a tender chicken breast.
  • 8 skinless, boneless chicken breasts
  • 4 cups chopped fresh spinach (or 1 package frozen spinach, drained)
  • 1 onion, chopped
  • 2 Tbsp olive oil
  • ½ cup cream cheese
  • ½ cup feta cheese, crumbled
  • ½ cup cheddar cheese, shredded
  • 1 egg yolk, slightly beaten
  • 1 Tbsp GF flour or GF baking mix
  • 1 tsp salt
  • ½ tsp pepper
  1. Sauté spinach and onion in oil until onions are translucent. Remove from heat and toss in all cheeses, egg, salt, pepper and flour then stir well.
  2. On a flatten chicken breast (see Note below), put about an ice cream scoop size dollop of the spinach mixture on each chicken breast and spread somewhat thin. Then roll up (use a toothpick if necessary), and place seam-side down on a greased baking dish.
  3. Bake at 350°F for 40 minutes.
To Prepare Chicken Breast: Beat the chicken breasts into thin cutlets and flatten - or cut the breast in half lengthwise, but don't cut all the way through. You will end up being able to open the chicken breast like opening a book, so you'll end up with a very large, but thin chicken breast.
Recipe by Gluten Free Club at https://www.glutenfreeclub.com/feta-spinach-stuffed-chicken/