Stuffed Chicken

Chicken breast stuffed with spinach and feta is a winning combination for sure. It may look like it’s difficult to make, but it’s actually super easy.

You don’t have to do anything complicated like pound the chicken breast to flatten it. You just cut a slit into the thickest part of the breast to create a little pocket for the stuffing.

To make the stuffing, sauté an onion with some spinach. Season with salt and pepper and finish with some crumbled feta. It’s that simple. Then wrap the stuffed chicken breast with a couple slices of prosciutto. Use a couple of toothpicks to keep it together while it bakes and that’s it.

This isn’t a complicated recipe with a long list of ingredients, but I promise you it tastes really good. Your guests will definitely be impressed with the flavours.

If you’re interested in the onion soubise sauce recipe that I made to go with the stuffed chicken, you can find it in the previous “pizzette” blog post.

Here’s the full recipe. Enjoy!

Stuffed Chicken
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins

Spinach and feta stuffed chicken breast.

Course: Main Course
Cuisine: Mediterranean
Servings: 3
  • 3 chicken breasts
  • 300 grams frozen chopped spinach
  • 1 onion
  • 3 cloves chopped garlic
  • 1/2 tsp salt
  • 1/2 garlic powder
  • 1/2 tsp pepper
  • 1/4 cup crumbled feta
  • 2 tbsp olive oil
  • 6 slices of prosciutto
Spinach Stuffing
  1. Defrost spinach and squeeze out excess water with a paper towel.

  2. Add olive oil to the frying pan.

  3. sauté the onion on low heat until translucent.

  4. Add the spinach, garlic, salt, pepper and garlic powder to the pan and stir for a minute. 

  5. Turn off the heat. Add the feta, stir and set aside.

Chicken Breast
  1. Preheat oven to 375 degrees.

  2. Cut a slit into the thickest part of the chicken breasts. Be careful not to cut all the way through. 

  3. Season the chicken with salt.

  4. Add the stuffing to the pocket in the chicken breast.

  5. Wrap the stuffed breast with prosciutto.

  6. Use two toothpicks to keep the breast from opening during baking.

  7. Bake the breasts for 25-30 minutes or until juices run clear.

  8. Allow the chicken to rest for a minute. Remove the toothpicks, slice and serve.

Recipe Notes
  • For added flavour, brown the chicken breasts on both sides until golden brown before stuffing and baking the chicken breasts.
  • If you add this step, reduce baking time by 5 minutes.