Chicken Stuffed with Spinach and Feta
- Yield servings
- 6 -- 8 Large Chicken Breast
- 1 -- 24 ounce Bag of frozen Spinach
- 1 -- 20 ounce Atino's Garlic and Herb Feta Cheese
- 1/2 cup of Riccotta Cheese
- 1 tablespoon Garlic
- 2 -- Tb tablespoon of fresh ground pepper
- 3/4 cup of Ken's Greek dressing
- 1/4 cup of water
Clean Chicken breast and put aside.
Defrost spinach and dry in a towel.
Preheat oven for 375 Degrees
In a mixing bowl, combine the garlic and 1 tbs. of pepper, the riccotta cheese, then the dried spinach, mixing all ingredients together, break up the feta and mix in with the mixture,
Take the chicken breast and pound slightly to make it more flexible , then take about a third of a cup of mixture and roll the chicken breast around the mixture, (Try to make sure you over lap the ends of the chicken with each)
In a 9X13 cassarole dish make a small layer of the Greek dressing, then add the 1/4 cup of water. Lay the stuffed chicken breast in the cassarole dish leaving space between each one. Pour the remaining dressing over the stuffed chicken breast and then sprinkle the remaining pepper on top.
Put chicken into the oven and lower the tempature to 350 degrees, Bake for 35 minutes.
Servers 6-8 people