Spinach Chicken with Feta

Written by 
The Canyon Ranch Kitchen

Nutrition Information (per serving)

30 g
545 mg
6 g
5 g
2 g
81 mg

4 4-oz boneless skinless chicken breast halves
2 cups washed baby spinach
4 Tbsp crumbled feta cheese

Artichoke Caper Sauce
2 Tbsp minced garlic
½ cup canned artichoke hearts
¼ cup capers
1 Tbsp extra virgin olive oil
¼ cup fresh lemon juice
½ cup chicken stock

  1. Pound chicken breasts into medallions with meat mallet between two pieces of waxed paper, to ¼-inch thick. Set aside.
  2. In a medium skillet, sauté spinach until wilted. Remove from pan and put in refrigerator to cool.
  3. Once spinach has cooled, divide into four equal amounts. Place ¼ of the spinach and 1 tablespoon of feta cheese on each chicken breast, and roll chicken tightly.
  4. In a large skillet over medium-high heat, place chicken seam side down in the pan and sear for one minute on each side. Finish cooking in a 400F oven for 18 to 22 minutes.
  5. In a medium skillet, sauté garlic, artichokes, and capers in olive oil. Add chicken stock and lemon juice and simmer for 3 to 5 minutes.
  6. Serve each stuffed chicken breast topped with ¼ cup of Artichoke Caper Sauce.
About the author 
All Canyon Ranch recipes are developed on property by our esteemed chefs, led by Corporate Chef Scott Uehlein.