36 Reviews of Spinach & Feta Stuffed Chicken Breast (Quick & Easy)

From: jswinks

On Jun 11, 2007

My husband says 5 stars aren't enough! Could very well be a fancy restaurant meal. Chicken was tender, very flavorful with the feta. We omitted the butter and heavily sprayed the pan and tops of chicken with cooking spray. Was delicious! May even try adding sun dried tomatoes or pine nuts next time. Thanks for posting!

From: LonghornMama

On Oct 12, 2007

Very good and quite pretty! Feta and spinach is a wonderful combination and it really jazzes up plain old chicken. Pounded the chicken breasts, used 1 T fresh garlic and 16 oz. fresh baby spinach. Used about a cup of Italian Bread Crumbs (made with Parmesan added) and only 3 T or so of melted butter. Thanks for sharing your recipe! Made for PAC Fall 2007.

From: Shabby Sign Shoppe

On Jan 22, 2008

DH really liked this one. It was quite simple to prepare after slicing large breasts in half.

From: jrusk

On Dec 10, 2007

I know you are not supposed to talk with food in your mouth but as we were eating this we could not help but mumble how great it was!! Also, I was told I'll be making this again, lol. I rolled the wrapped chicken in olive oil, then bread crumbs and skipped the butter. AMAZING!

From: *MessyPessy*

On Dec 27, 2007

Another 5 stars from me!This was awesome! Both SO and I loved it. The only change I made was with the butter. I subbed the butter with Smart Balance and added some fresh lemon juice when it melted. I will definitely make this again!

From: Chef #671778

On Jun 17, 2008

This was SO good and SO easy to make. I served it with steamed broccoli and a small side of pasta with marinara sauce. Even my picky boyfriend liked it!

From: lovemycrock

On Dec 17, 2007

We loved it! I followed the recipe exactly--don't change a thing!

From: The Flying Chef

On Nov 28, 2007

Absolutely gorgeous, made this tonight as hubby is out of town on business and wanted something quick and easy for myself and my son. He gave it 2 very big thumbs up. I did use panko flakes (Japanese breadcrumbs) I found these a few years ago and have never gone back to regular breadcrumbs. I also did what jswinks said she might do next time and added sundried tomatoes to stuffing, it was delicious. I did make a lemon, white wine and mustard sauce to go with, more for my son as he loves everything with a sauce. Soooo not needed chicken was tender, juicy and full of flavour. I served mine with creamy polenta mixed with mushrooms and herbs. This will definitely become a regular round our table, thanks for posting.

From: Camel_Cracker

On Jan 5, 2009

This is unbelievably delicious! Instead of flattening and rolling up the chicken, I cut and stuffed pockets in the chicken. I didn't have much spinach, so I used extra Feta cheese, which can be purchased at some middle eastern grocery stores for about $5-8 per pound, which is great for me because I LOVE it! I prefer the French feta, as the bulgarian and greek versions can be very salty. When I make this again, I will substitute the butter for something less fatty, but this was a great indulgence tonight.

From: Idge

On Mar 18, 2009

Funny to look back at this recipe now that I've made it about 15+ times and realize how many things I've varied and still love it each and every time. I almost always add about a quarter of a small onion, I liked red the best, and per JSWinks suggestion, I love to add sun dried tomatoes. I have also added pine nuts and mushrooms at different times. I think it's a great recipe, and so easy to make. I have to say though I have tried it skimping on the amount of butter, I think w/ all the butter it tastes all that much better. Thanks for one of my staple recipes which always gets lots of compliments.