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Chicken breast stuffed with spinach, feta and lemon
Chicken breast stuffed with spinach, feta and lemon

Chicken breast stuffed with spinach, feta and lemon

Preparation 15 minutes
Cooking time 20 minutes
Servings 4

Ingredients

  • 15 ml (1 tbsp) vegetable oil
  • 15 ml (1 tbsp) butter
  • 30 ml (2 tbsp) French shallot, thinly sliced
  • 1 garlic clove, minced
  • 250 ml (1 cup) spinach, cooked, chopped and drained  
  • 125 ml (1/2 cup) feta cheese, crumbled
  • Zest of 2 lemons, grated
  • 4 chicken breasts, boneless, skinless, tenderloin removed
  • Salt and freshly ground black pepper

Preparation

  1. Preheat the barbecue to maximum heat, or at least to 290°C (550°F).
  2. In a skillet, heat the oil and butter over medium heat.
  3. Soften the shallot for 2 to 3 minutes, stirring frequently.
  4. Add the garlic and cook for another minute, stirring constantly.
  5. Sweat the spinach for 1 to 2 minutes, stirring. Remove from the heat and let cool.
  6. Add the feta and lemon zest to the spinach mixture.
  7. Stir well and set aside.
  8. With a knife, butterfly the chicken breasts lengthwise.
  9. Place the breasts between two sheets of plastic wrap.
  10. With a meat tenderizer or a rolling pin, flatten the meat well.
  11. Close and seal with butcher twine or toothpicks.
  12. Season with salt and pepper.
  13. Place on the barbecue, close the lid and cook for 6 to 7 minutes on each side.
  14. Turn off the heat and continue cooking, covered, for 2 to 3 minutes.
  15. Serve with a Caesar salad.
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