Spinach And Tomato Stuffed Chicken

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Extra veggies are never a bad thing, and in this case stuffing chicken with spinach and tomatoes (not only gets you eating another serving of vegetables) but makes this plain dish taste extra-ordinary! That was a little cheesy, I know. Let’s just pretend I’m cooler than I actually am.

What I’m trying to say is this stuffed chicken is absolutely to die for. It’s easy, moist, and jaw-dropping presentation wise. You know what they say, you eat with your eyes, then your nose, then your mouth.

My family absolutely gushed over and fell in love with this dish, so much so that I’m actually making this exact dish again tonight. Trust me, you can’t go wrong with this recipe -and who knows? This may just become your family’s favorite dish too.

So what are we waiting for? Turn up “Dive” by Ed Sheeran and let’s just get right into it! …I’m on an Ed Sheeran kick right now guys…no regrets.

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Serves: 4   Prep Time: 10 minutes   Total Time: 30 minutes   Preheat: 375

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  • 4 cups of baby spinach
  • 4 cloves of garlic, minced
  • 12 grape tomatoes, quartered
  • 1 tablespoon of olive oil
  • 4 chicken breasts, thawed
  • 4 tablespoons of feta cheese
  • 1 tablespoon of oregano
  • Parmesan cheese, to taste
  • Tuscan Sun Sea Salt Blend to taste
  • Pepper, to taste


Want a different taste?


Instead of Tuscan Sun, add a pinch of Roasted Garlic, Burnt Timber, Spicy Curry, or Prairie Fire Sea Salt for dramatic flavor in every bite!

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Preheat oven to 375 degrees Fahrenheit.

Wash and drain baby spinach with a coriander very well. Go on and shake that thang!

In a large saucepan over low heat combine olive oil, baby spinach, tomatoes, and minced garlic. Saute until the baby spinach begins to wilt, which will only take a couple minutes. Remove from heat.

Slice the chicken breast lengthwise, about 3/4 of the way through the chicken -essentially creating a pocket. Place chicken breast onto a prepared baking dish.

Spoon spinach and tomato mixture with a slotted spoon into each chicken breast ‘pocket’. In each pocket, sprinkle roughly 1 tablespoon of feta cheese.

Top the chicken with oregano, salt, and pepper.

Bake in the oven for 20-30 minutes or until cooked through. This depends on the thickness of the chicken breast, check at 20 minutes and gauge from there.

Once done, sprinkle the tops with parmesan cheese, then dish up and savor your little slice of heaven!

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That’s all there is to this spinach stuffed chicken. Pair this with roasted garlic and rosemary mashed potatoes then start ringing the dinner bell because dinner is served!

Health & Happiness,


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By Savannah

Hi! I'm Savannah. Welcome to The Humble Kitchen, where good food and health walk hand in hand. My cooking style involves a lot of listening to a single song on repeat, improvising ingredients, eyeballing measurements, and crossing my fingers that this thing actually turns out. Stay for the food, enjoy the stories, and join me on a journey to heal eczema through good food.