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Spinach Chicken with Feta

1 Hour
4 People
Plate of chicken stuffed with spinach and feta.


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
1/2 cup canned artichoke hearts
1/4 cup capers
1 Tbsp extra virgin olive oil
1/4 cup fresh lemon juice
1/2 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 1/4 cup of Artichoke Caper Sauce.


Calories 195
Protein 30g
Sodium 545mg
Carbohydrates 6g
Fat 5g
Fiber 2g
Cholesterol 81mg
Servings 4