Of course…I didn’t get any pictures of this, but it’s definitely our favorite recipe from the past few weeks. I couldn’t find any recipes that included exactly what we wanted, so I ventured out on my own for this one.
- 1/3 c lemon juice
- 1/3 c olive oil
- 1 1/2 tsp. dried oregano
- 1 tsp. dried thyme
- 1/2 tsp. basil
- 1/2 tsp. marjoram
- 1/2 tsp. garlic powder
- Boneless, skinless chicken breasts–I used the thin sliced because they’re easier to ‘stuff’
- 4 oz. feta cheese
- 7-8 large slices of roasted red peppers
- 2 c. spinach leaves
For spinach:
- 1 tbsp. olive oil
- 1 tbsp. lemon juice
- 1 clove garlic, crushed
- Combine the first 7 ingredients. Pour over chicken breasts and marinate for 30 minutes.
- Preheat oven to 375.
- Heat olive oil for spinach in medium size skillet. Add garlic and cook 1 minute.
- Add spinach in 2 or 3 batches. Cook until all of the spinach fits into the pot.
- Add lemon juice and stir. Set spinach to the side.
- Put roasted red peppers into a food processor and chop until they reach desired consistency.
- Mix spinach, feta, and chopped roasted red peppers. If the stuffing isn’t sticking together enough, you can add a little bit of olive oil at this point.
- Place a portion of the stuffing mixture into middle of each chicken breast. Roll up ends and sides of chicken, and secure with a toothpick.
- I had some extra lemon/olive oil/seasoning marinade left over, so I poured this over all of the chicken breasts.
- Bake about 30 minutes, until chicken is no longer pink.
The lemon, spinach, feta, and red pepper flavors in this dish were so good together. We had some left over, and they tasted just as good a few days later!
Sidenote: The spinach/lemon/garlic is a delicious side dish as well!
Enjoy!
Klein & Co. 