Hello, fellow food enthusiasts! It’s Al here, back with another culinary adventure from my little kitchen in the UK. Today, I’ve got a recipe that combines some of my favourite Mediterranean flavours into one scrumptious dish: Spinach and Feta Stuffed Chicken Breasts with Lemon Orzo.
I’ve always had a soft spot for Greek cuisine. The fresh, vibrant flavours and the way everything comes together in harmony just speak to my soul. Plus, my wife is a big fan of anything involving feta cheese, so this dish always goes down a treat at home.
**The Star of Our Show: Stuffed Chicken Breasts**
Chicken breasts can sometimes get a bad rap for being bland, but I assure you that’s not the case with this recipe. We’re going to create a beautiful pocket inside each chicken breast and stuff it with a delightful mixture of fresh spinach and crumbly feta cheese. A hint of garlic and the zest of a lemon really elevate the filling’s flavour profile. Trust me; you won’t look at chicken breasts the same way again.
**Not Just a Sidekick: Lemon Orzo**
Alongside our stuffed chicken breasts, we’re serving a bed of lemony orzo. Orzo is one of those ingredients that doesn’t get enough love, in my opinion. It cooks quickly and has such a lovely, light texture. By cooking it in chicken stock and then stirring in some butter, lemon juice, and fresh herbs, we create a side that perfectly complements the rich, savoury chicken.
**Let’s Get Cooking!**
Here’s the step-by-step guide to creating this Greek-inspired delight:
### Ingredients:
– 4 boneless, skinless chicken breasts (approx. 600g)
– 200g fresh spinach leaves
– 150g feta cheese, crumbled
– 2 cloves garlic, minced
– 1 lemon (zest and juice)
– 1 tbsp olive oil
– Salt and pepper, to taste
– 300g orzo pasta
– 500ml chicken stock
– 2 tbsp butter
– 1 tbsp fresh dill, chopped
– 1 tbsp fresh parsley, chopped
### Method:
1. Preheat your oven to 190°C (375°F).
2. In a pan over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the spinach leaves to the pan and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
4. In a bowl, combine the cooked spinach, crumbled feta cheese, and lemon zest. Mix well.
5. Using a sharp knife, make a horizontal cut through each chicken breast to form a pocket. Be careful not to cut all the way through.
6. Stuff each chicken breast with the spinach and feta mixture. Secure with toothpicks if needed. Season with salt and pepper.
7. Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil, and sear the chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
9. While the chicken is baking, cook the orzo pasta. In a pot, bring the chicken stock to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente.
10. Drain any excess stock from the orzo, then stir in the butter, lemon juice, chopped dill, and parsley. Mix well.
11. Remove the chicken breasts from the oven and let them rest for 5 minutes before slicing.
12. Serve the stuffed chicken breasts on a bed of lemon orzo. Enjoy!
### Final Thoughts
This dish is perfect for a cozy weeknight dinner or even for entertaining guests. It’s simple enough to prepare without sacrificing any of that wow factor. The combination of savoury stuffed chicken and the refreshing lemon orzo is a match made in heaven.
I hope you enjoy making and eating this as much as my wife and I do. Let me know how it turns out for you in the comments below, and feel free to share any personal twists you may have added to the recipe. Happy cooking!
Until next time,
Al
Ingredients
– 4 boneless, skinless chicken breasts (approx. 600g)
– 200g fresh spinach leaves
– 150g feta cheese, crumbled
– 2 cloves garlic, minced
– 1 lemon (zest and juice)
– 1 tbsp olive oil
– Salt and pepper, to taste
– 300g orzo pasta
– 500ml chicken stock
– 2 tbsp butter
– 1 tbsp fresh dill, chopped
– 1 tbsp fresh parsley, chopped
Method
1. Preheat your oven to 190°C (375°F).
2. In a pan over medium heat, add the olive oil and minced garlic. Sauté for 1-2 minutes until fragrant.
3. Add the spinach leaves to the pan and cook until wilted, about 3-4 minutes. Remove from heat and allow to cool slightly.
4. In a bowl, combine the cooked spinach, crumbled feta cheese, and lemon zest. Mix well.
5. Using a sharp knife, make a horizontal cut through each chicken breast to form a pocket. Be careful not to cut all the way through.
6. Stuff each chicken breast with the spinach and feta mixture. Secure with toothpicks if needed. Season with salt and pepper.
7. Heat a large oven-safe skillet over medium-high heat. Add a bit of olive oil, and sear the chicken breasts for 2-3 minutes on each side until golden brown.
8. Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C (165°F).
9. While the chicken is baking, cook the orzo pasta. In a pot, bring the chicken stock to a boil. Add the orzo and cook according to package instructions, usually about 8-10 minutes, until al dente.
10. Drain any excess stock from the orzo, then stir in the butter, lemon juice, chopped dill, and parsley. Mix well.
11. Remove the chicken breasts from the oven and let them rest for 5 minutes before slicing.
12. Serve the stuffed chicken breasts on a bed of lemon orzo. Enjoy!
