Quinoa, Feta, and Spinach-Stuffed Chicken Breasts

Casey Barber

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Ingredients

1/2 cup quinoa		1 teaspoon kosher salt
1/2 cup thawed, drained frozen spinach		2 bone-in, skin-on chicken breasts
1/2 cup crumbled feta cheese		Canola or vegetable oil
1/2 teaspoon freshly ground black pepper

Prep: 20 min Total:

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1
Bring 3/4 cup of water to a boil. Rinse the quinoa in a fine mesh strainer and add to the boiling water. Reduce the heat to medium-low and simmer for 15 minutes or until the quinoa has absorbed all the water and is fluffy. Remove from the heat and transfer the quinoa to a bowl, setting aside until it is cool enough to handle.
2
Stir the quinoa, spinach, feta cheese, black pepper, and salt together.
3
Gently slip your hand between the meat and the skin of the chicken breast to form a pocket, then generously each pocket with half the quinoa filling. There should be about an inch-high mound of filling in each breast.
4
Preheat the oven to 375˚.
5
Heat about 2 tablespoons of canola oil in a large oven-safe skillet or sauté pan over medium-high heat until shimmering. Carefully add the stuffed chicken breasts, filled side down, to the pan and cook for 3-4 minutes to brown the skin.
6
Flip the breasts over and transfer the pan to the oven. Bake for approximately 40 minutes or until a thermometer inserted into the thickest part of the breast meat registers 170˚.
7
Rest the breasts for 5 minutes to redistribute the chicken’s tasty juices before slicing and serving.

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