Spinach & Fetta Stuffed Chicken


  • 1/2 cup mayonnaise
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 1/2 cup crumbled feta cheese
  • 2 cloves garlic, chopped
  • 4 skinless, boneless chicken breasts
  • 4 slices bacon


  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In a medium bowl, mix mayonnaise, spinach, feta cheese, and garlic until …well blended. Set aside.
  3. Carefully butterfly chicken breasts, making sure not to cut all the way through. Spoon spinach mixture into chicken breasts. Wrap each with a piece of bacon, and secure with a toothpick. Place in shallow baking dish. Cover.
  4. Bake in the preheated oven for 1 hour, or until chicken is no longer pink in the center and the juices run clear. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Yield: 4 servings

*FYI, I thought baking it for 1 hour was maybe a bit long…might be best to try 40- 45 min instead.  Oh and after reading a few of the ‘reviews’ on this I decided to mix a little olive oil, lemon juice (maybe about 2 TBS of each) and pour over chicken, then sprinkle some garlic salt, pepper and oregano on top before putting in oven.  Really added to the flavor!!Anna Burud


One response to “Spinach & Fetta Stuffed Chicken

  1. Magdalena Corr

    Yummy but next time I make it (since there will be a next time) I’ll make some Hollandaise sauce to pour all over it. Also I broiled it a little after like 45 min to get the bacon crispy!!

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