Spinach-stuffed chicken with olives
Delight your taste buds with our savory Spinach-Stuffed Chicken with Olives! This easy-to-make recipe features juicy chicken breasts filled with a decadent mixture of spinach, grated parmesan, and mozzarella cheese. Enhanced with the rich flavors of garlic and onion powder, and studded with briny olives, this dish offers a nutritious and satisfying meal that’s perfect for any dinner occasion. Ready to make your kitchen a gourmet haven? Try this flavor-packed recipe today!
- 16 Mar 2024
- Cook time 20 min
- Prep time 10 min
- 4 Servings
- 9 Ingredients
This delicious spinach-stuffed chicken with olives recipe is a perfect blend of flavors and nutrients, making it an ideal meal for a healthy and satisfying dinner. Filled with succulent chicken, creamy cheeses, and nutritious spinach, it's a dish that even picky eaters will enjoy.
Ingredients:
Instructions:
Preheat your oven to 375°F (190°C). This will ensure that it reaches the correct temperature by the time you’re ready to bake the chicken.
Rinse the chicken breasts under cold water and pat them dry with paper towels. Using a sharp knife, carefully make a slit along the thickest side of each chicken breast to create a pocket for the stuffing. Be cautious not to cut all the way through.
Rub the inside and outside of each chicken breast with 1 tbsp of the olive oil (save the other tbsp for later), garlic powder, and onion powder. Season with salt and pepper to taste.
In a large skillet, heat the remaining 1 tbsp olive oil over medium heat. Add the spinach and cook until wilted, about 3-5 minutes. Remove from heat and let it cool slightly. Once cooled, squeeze out any excess moisture from the spinach using a paper towel.
In a medium bowl, combine the wilted spinach, grated Parmesan cheese, mozzarella cheese, and chopped olives. Mix well.
Evenly distribute the spinach mixture into the pockets of each of the chicken breasts. Secure the openings with toothpicks if needed to keep the stuffing inside.
In a shallow bowl, beat the eggs until smooth. Carefully dip each stuffed chicken breast into the beaten eggs, ensuring they are thoroughly coated.
Place the egg-washed chicken breasts in a lightly greased baking dish. Bake in the preheated oven for 25-30 minutes or until the chicken is cooked through (internal temperature should reach 165°F or 74°C) and the tops are golden brown.
Once baked, remove the chicken from the oven and let it rest for a few minutes before serving. This helps retain the juices.
Serve the spinach-stuffed chicken with your choice of side dishes, such as a fresh salad, roasted vegetables, or rice.
Tips:
- Ensure the chicken breasts are of even thickness to cook evenly.
- Use fresh spinach for a more vibrant flavor, but frozen spinach can work as well.
- Make sure to squeeze out any excess liquid from the spinach after cooking to prevent the filling from becoming too watery.
- Feel free to experiment with different types of olives for varying flavors.
- For an extra crispy texture, you can sear the chicken breasts in a pan before baking.
- If you prefer a garlic forward taste, replace garlic powder with freshly minced garlic.
Enjoy your spinach-stuffed chicken with olives as a satisfying and nutritious meal. Whether you’re making it for a special occasion or a regular weeknight dinner, this recipe is sure to impress with its delicious combination of flavors and textures. Serve it alongside your favorite sides for a complete and wholesome meal.
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 340kcal | 13% |
| Protein | |
| Protein 40g | 26% |
| Carbohydrates | |
| Carbohydrates 8g | 2% |
| Fiber 1.89g | 5% |
| Sugar 0.71g | 1% |
| Fat | |
| Fat 22g | 27% |
| Saturated 7g | 22% |
| Cholesterol 210mg | - |
| Vitamins | |
| Vitamin A 330ug | 37% |
| Choline 200mg | 37% |
| Vitamin B1 0.20mg | 17% |
| Vitamin B2 0.55mg | 42% |
| Vitamin B3 12mg | 73% |
| Vitamin B6 1.19mg | 70% |
| Vitamin B9 110ug | 29% |
| Vitamin B12 0.91ug | 38% |
| Vitamin C 22mg | 24% |
| Vitamin E 3.07mg | 20% |
| Vitamin K 340ug | 286% |
| Minerals | |
| Calcium, Ca 300mg | 23% |
| Copper, Cu 0.21mg | 0% |
| Iron, Fe 3.92mg | 36% |
| Magnesium, Mg 110mg | 27% |
| Phosphorus, P 490mg | 39% |
| Potassium, K 820mg | 24% |
| Selenium, Se 44ug | 79% |
| Sodium, Na 700mg | 47% |
| Zinc, Zn 2.59mg | 24% |
| Water | |
| Water 210g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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