| Level: | Easy |
| Total: | 35 min |
| Prep: | 10 min |
| Cook: | 25 min |
| Yield: | 4 servings |
Ingredients
- 3 1/2 cups chopped baby spinach (about 8 ounces)
- 1/4 cup crumbled low-fat feta cheese
- 3 skinless, boneless chicken breasts (8 to 10 ounces each), trimmed
- 2 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 1 cup low-sodium chicken broth
- 2 tablespoons white wine vinegar
- 2 tablespoons finely chopped sun-dried tomatoes
- 8 ounces ditalini (about 1 3/4 cups)
- 1 tablespoon chopped fresh mint
Instructions
- Combine 2 cups spinach, the feta and 3 tablespoons water in a bowl. Insert a paring knife into the thickest part of each chicken breast, cutting along the side to make a deep 2-inch-wide pocket. Stuff the spinach mixture into the pockets.
- Heat a large nonstick skillet over medium heat and add the olive oil. Season the chicken with salt and pepper. Add to the skillet, rounded-side down, and cook until browned, about 3 minutes per side. Add the chicken broth, vinegar and sun-dried tomatoes. Partially cover and cook until the chicken is just cooked through, about 15 minutes.
- Meanwhile, bring a pot of salted water to a boil. Add the ditalini and cook as the label directs. Put the remaining 1 1/2 cups spinach in a colander; drain the ditalini over the spinach to wilt it. Return to the pot.
- Remove the chicken to a cutting board and slice. Add the pan sauce to the ditalini along with the mint and 1/4 teaspoon salt; toss. Serve with the chicken.
Nutrition Facts
| Calories | 517 |
| Total Fat | 12 grams |
| Saturated Fat | 3 grams |
| Cholesterol | 108 milligrams |
| Sodium | 465 milligrams |
| Carbohydrates | 50 grams |
| Dietary Fiber | 5 grams |
| Protein | 51 grams |
Reviews
Just added more feta, mint and used sun dried tomatoes in herbs. Made sauce thicker Perfect blend and taste.
It was super yummy. I’ll probably tweet it but it’s definitely worth making
My family found this quite bland. If I were to make it again, I would add much more feta and cook down the pan “sauce” a lot more
This was bland; we added 2 tblsp of sour cream at the end to flavor it up. It was difficult to see how the chicken was cooking, under the lid; different sized chicken breasts cooked at different paces. I love the idea of stuffed chicken but it never comes out well for me.
This dish was pretty good, although I’d probably add less vinegar next time.
This is a very easy and tasty dish. I added fresh lemon juice. Definitely will make again.
Made this the other night– amazing! I absolutely love all of the recipes I have made from my food network magazine; they are always so flavorful and combine ingredients I wouldn’t think to combine on my own. The mint adds an interesting yet delicious flavor to the recipe.
There is clearly a step missing in this recipe! 2 cups of spinach, 3 tbsp water and feta cheese all stuffed into the chicken breasts? I don’t think so. Are you supposed to cook the spinach first?
Delicious, everybody in the family loved it. I might add some olives next time.
This already smells fantastic. I am preparing it now and have yet started cooking. I have never tried a recipe from this magazine yet that I have not liked and I have made hundreds. I cook every night and love it. Who needs to eat out when it is healthier and tastier to cook at home? Not to mention cozier.