Spinach and Feta Stuffed Chicken
Ingredients:
- 8 oz Baby Spinach
- 1.5 tsp Apple Cider Vinegar
- .5 tsp Coconut Sugar
- .125 tsp Ground Black Pepper
- 2 Boneless Skinless Chicken Thighs
- 3 tbsp Feta Cheese crumbled
- 1 tsp Olive Oil
- .5 tsp Dried Oregano
- .75 c Chicken Broth
- 1 tsp Butter
Instructions:
- Preheat oven to 375°. In a large skillet, cook and stir spinach over medium-high heat until wilted. Stir in vinegar, coconut sugar, and pepper; cool slightly.
- Pound chicken thighs with a meat mallet to flatten slightly; sprinkle with dried oregano and salt. Top chicken with spinach mixture and cheese. Roll up chicken from a long side; tie securely with kitchen string.
- In an ovenproof skillet, heat oil over medium-high heat; add chicken and brown on all sides. Transfer to oven; roast until a thermometer inserted in chicken reads 170°, 13-15 minutes.
- Remove chicken from pan; keep warm. On the stovetop, add broth and butter to skillet; bring to a boil, stirring to loosen browned bits from pan. Cook until slightly thickened, 3-5 minutes. Serve with chicken.
Nutrition
Calories: 275kcal | Carbohydrates: 7g | Protein: 29g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 135mg | Sodium: 817mg | Potassium: 980mg | Fiber: 2g | Sugar: 2g | Vitamin A: 10831IU | Vitamin C: 38mg | Calcium: 253mg | Iron: 4mg
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