Chicken stuffers with spinach and feta

I made chicken stuffers with spinach and feta the other night, and they were absolutely delicious!

The phyllo pastry crust was light and flaky, and the chicken inside, stuffed with feta, spinach, cream cheese, and mushrooms, turned out perfect. The combination of flavors from the feta, spinach, cream cheese, and mushrooms added a delightful richness to the chicken. The crispy texture of the phyllo pastry complemented the creamy filling, creating a mouthwatering contrast in every bite. I served them with a pan of roasted vegetables.

The process of putting them together went quickly and effortlessly as I prepared the chicken in the morning and soaked it in a zip lock bag with light salt water for an hour while I made the spinach-cheese mixture and prepared the phyllo dough sheets on the cookie sheet.

Soaking chicken prior to baking helps to tenderize it and pack it full of good moisture so it doesn’t dry out in the oven. Make sure to drain off all liquid from the chicken and pat it dry prior to wrapping it in the phllyo dough. This will ensure that the dough bakes properly and results in a crispy outer layer. A good tip is to use smaller chicken breasts. When I made this, the chicken breasts were too big and took longer to cook, and the meal was very large, resulting in leftovers. Additionally, brushing the phyllo dough with melted butter before baking will give it a golden and flaky texture.

The simplicity of this recipe comes in steps: sauté mushrooms and sliced onions until onions are soft; add spinach and minced garlic; add salt and pepper; and your fresh herb seasoning blend; stir well.

Preheat the oven to 450. While the veggies are cooking, sauté your chicken breasts on each side, cooking to an internal temperature of 120. Don’t worry; when the dish is put in the oven, the chicken will cook all the way through. Set aside.

In a bowl, add cream cheese and feta cheese. Add the cooked veggies to the bowl of cheese and blend well. Unroll the phyllo dough and place two sheets on your cookie sheet. Cut each sheet in half lengthwise. I used the thick phyllo dough; for the thin sheets, use 6 sheets per chicken breast. Using thin sheets of phyllo dough will result in a lighter and crispier texture.

Spread olive oil onto the phyllo dough. Place the chicken breasts on the dough. Then, spread the mixture on top of each chicken breast. Lay the other dough section on top of the chicken with the cheese mixture on top, and pull the dough over all the edges. Pinch the sides together tight, using a fork to press down on the edges of the dough.

Finally, bake in the oven until golden brown for 10–15 minutes, when the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Serve with roasted veggies and Dig in!

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