Garlic, Feta + Asparagus Stuffed Chicken [plus how to butterfly a chicken breast]

Stuffed Chicken Breast Cooked

The other night I posted a picture to my personal Facebook page. And of course it was a picture of food. The picture was of this masterpiece my husband whipped up: Garlic, Feta + Asparagus Stuffed Chicken. Based on the response from friends + family I decided to post the recipe! And all of the credit goes to my husband on this one. When I came home from work the house was smelling delicious and I caught him just in time to snap a few pictures! How lucky am I to have such an amazing husband who cooks food like this? Someone pinch me 🙂

Here’s the recipe + directions. Oh and if you’re not sure how to butterfly chicken breast, those directions are below too!

Garlic, Feta + Asparagus Stuffed Chicken

servings: 2-4

Ingredients

  • 2 organic chicken breasts
  • ½ cup feta cheese [mozzarella or Monterey Jack cheese would work well here too]
  • 2 cups fresh organic baby spinach
  • 3 garlic cloves, minced
  • 1 Tbsp olive oil or coconut oil
  • 6-8 asparagus
  • salt + black pepper to taste

Directions

How to butterfly chicken breasts.

[1] with chicken breast laying flat on a cutting board, carefully run your knife down the length of the breast cutting through it almost to the other edge

[2] with that edge still intact, open the chicken breast [it will now have doubled in size]

[3] place plastic wrap over the butterflied chicken breast and, using a mallet, pound the chicken until it is about a ½ inch thick

[4] your chicken is now butterflied and ready to be stuffed and rolled

Preheat oven to 350 degrees. Heat 1 Tbsp olive or coconut oil in sauté pan on medium heat. Add garlic. Sauté for 2-3 minutes until fragrant. Add spinach and a pinch of sea salt + black pepper. Cook until spinach has wilted. Remove from heat. In a small bowl add spinach and garlic mixture to feta; mix to combine. In the meantime steam your asparagus for 5-8 minutes until slightly tender. To assemble stuffed chicken: spread half of feta + spinach mixture on one side of the butterflied chicken breast. Next add 3-4 asparagus to one side and begin to roll chicken with all ingredients inside. Secure chicken breast using toothpicks. Sprinkle sea salt, black pepper and a little olive oil on top of rolled chicken breast. Repeat steps for the second chicken breast. Add to oven and cook for 35-40 minutes until chicken is no longer pink inside. 

serving suggestion: serve alongside roasted veggies, sautéed greens or homemade sweet potato fries.

 [assembled and ready for the oven.]

Stuffed Chicken Breast close-up

 [line baking dish with parchment paper for easy clean-up.]

Stuffed Chicken Breast uncooked

Garlic, Feta + Asparagus Stuffed Chicken
 
Cook time
Total time
 
Author:
Serves: 2-4
Ingredients
  • 2 organic chicken breasts
  • ½ cup feta cheese
  • 2 cups fresh organic baby spinach
  • 3 garlic cloves, minced
  • 1 Tbsp olive oil or coconut oil
  • 6-8 asparagus
  • salt + black pepper to taste
Instructions
  1. How to butterfly chicken breasts.
  2. [1] with chicken breast laying flat on a cutting board, carefully run your knife down the length of the breast cutting through it almost to the other edge
  3. [2] with that edge still intact, open the chicken breast [it will now have doubled in size]
  4. [3] place plastic wrap over the butterflied chicken breast and, using a mallet, pound the chicken until it is about a ½ inch thick
  5. [4] your chicken is now butterflied and ready to be stuffed and rolled
  6. Directions
  7. Preheat oven to 350 degrees.
  8. Heat 1 Tbsp olive or coconut oil in sauté pan on medium heat.
  9. Add garlic. Sauté for 2-3 minutes until fragrant.
  10. Add spinach and a pinch of sea salt + black pepper. Cook until spinach has wilted.
  11. Remove from heat.
  12. In a small bowl add spinach and garlic mixture to feta; mix to combine.
  13. In the meantime steam your asparagus for 5-8 minutes until slightly tender.
  14. To assemble stuffed chicken: spread half of feta + spinach mixture on one side of the butterflied chicken breast.
  15. Next add 3-4 asparagus to one side and begin to roll chicken with all ingredients inside.
  16. Secure chicken breast using toothpicks.
  17. Sprinkle sea salt, black pepper and a little olive oil on top of rolled chicken breast.
  18. Repeat steps for the second chicken breast.
  19. Add to oven and cook for 35-40 minutes until chicken is no longer pink inside.
  20. serving suggestion: serve alongside roasted veggies, sautéed greens or homemade sweet potato fries.

 Did you try this recipe? Did you try stuffing your chicken with any other ingredients? Let me know in the comments below 🙂

 

Related posts from Nutritiously Rooted:

Angela Freed

2 Comments

  1. I made these tonight and they were simple to make, yet looked elegant and were tasty. My partner was impressed!
    I had run out of spinach/feta and asparagus so I layered some black forest ham and Havarti cheese to make a “cordon bleu” for the last one…it was equally delicious! Thanks for the recipe! It’s a keeper!

    • Yay, so glad you enjoyed them! Simple to make, yet it looks like you’ve been slaving away in the kitchen ;). I bet the cordon bleu one was delicious as well!

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