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Chicken Breasts Stuffed with Sun-Dried Tomatoes, Spinach, and Feta

As I am writing this we are at Outer Banks, North Carolina. We rented a big house with my family and Rachel’s family just a short 10 minute  walk to the beach (if you are lugging two toddlers and toys, otherwise it’s a much shorter and easier walk). Have you ever been to the Outer Banks? It’s gorgeous.

Jersey Shore this ain’t. Pristine beaches, sparsely populated, warm water. You can’t beat this. Unless you headed further south I suppose. But with 2 toddlers, 10 hours is the upper limit on our travel time to any vacation. We came here two years ago. Same house, with the whole family then too. Our oldest boy was only 1 1/2 then. He’s now 3 1/2. And last time Rachel was pregnant with our second little boy, who is now 1 1/2. This time we’re awaiting the arrival of our 3rd little boy. It is just mind blowing how fast time goes and how things change.

Toddler Boy #1 is loving the beach this time around. Last time he was interested enough to walk on it, but after 30 minutes he was pretty much done. Now he can’t get enough. He loves doing all the fun things you’d expect a kid to do at the beach; dig holes, hunt for crabs, pick up shells, bury grandparents. :) . Toddler Boy #2 is slowly warming up to the beach. He was not much interested in any of it the first day but now will run in the very shallow surf.

Before we headed off to the beach, we of course found the time to do some cooking for this months Secret Recipe Club post, and what a delicious one it was! We were assigned the blog BCMoms Kitchen written by Anna.  We needed some inspiration for dinner so went with these tasty Chicken Breast stuffed with Sun Dried Tomatoes, Spinach and Feta recipe, Anna’s own creation. It was great! The feta, spinach, and sun dried tomatoes really went well together, and it was pretty easy to whip up. Rachel made the mixture of sun dried tomatoes, spinach and feta while I wrapped up my work for the day. I then switched off with her and pounded the chicken and stuffed with the mixture. Threw it in the oven for a half hour and served with some rice and a spinach salad. Super simple and easy. Can’t beat that.

For dessert I really wanted to make Anna’s Raspberry Swirl Bread but as it was before vacation I got caught up packing us up, so another time. Thanks for the tasty dinner Anna!

Chicken Breasts Stuffed with Sun-Dried Tomatoes, Spinach, and Feta

Ingredients

  • 1/4 cup sun-dried tomatoes in olive oil
  • 1/4 cup chopped onion
  • 2 cloves garlic, minced
  • 2 large handfuls fresh spinach
  • Sea Salt
  • 2 boneless, skinless chicken breasts
  • 2 to 4 T. crumbled feta

Instructions

  1. Heat tomatoes and oil in a skillet over medium high heat; add onions and garlic, and cook until onions become translucent. Add spinach and continue cooking until spinach is wilted. Add a pinch of sea salt, and set aside.
  2. Place a chicken breast between two sheets of plastic wrap and pound with a mallet or the bottom of a heavy pan until breast is about 1/4" thick.
  3. Spread half of tomato/spinach mixture on chicken breast. Crumble 1 to 2 T. feta on top and roll chicken breast up, starting with the narrowest end. Secure with toothpicks and transfer to a baking dish. Repeat process with second breast.
  4. Drizzle the breasts with any oil remaining in the skillet, season with salt and pepper, and bake at 350° F for 30 minutes.
  5. Let sit for 5 minutes; Remove toothpicks, slice and serve.
http://thekeenancookbook.com/dinner/chicken-breasts-stuffed-with-sun-dried-tomatoes-spinach-and-feta
Recipe from: BCMoms Kitchen

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