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+ servings
stuffed chicken

Stuffed Chicken Breast With Spinach, Tomatoes, Feta and Pine Nuts

Hollie Schultz
Stuffed Chicken Breast With Spinach, Tomatoes, Feta and Pine Nuts recipe
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Entree
Cuisine American
Servings 4 servings
Calories 409 kcal


  • 2 cups spinach fresh, chopped
  • 1 cup cherry tomatoes chopped
  • 1/2 cup feta cheese
  • 1/4 cup pine nuts
  • 1 tsp Italian seasoning
  • 2 tsp lemon juice
  • 2 cloves garlic minced
  • 4 chicken breasts boneless, skinless
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 tbsp Olive oil


  • Preheat oven to 350 degrees and simultaneously a cast iron on the stove top. While things are heating up, chop the spinach. Toss into cast iron and cook for 1 minute. Chop tomatoes and set aside in a bowl. Add spinach once wilted and toss in the feta and pine nuts. This is your mixture for stuffing in each chicken breast.
  • Cut a pocket into each chicken breast and fill with stuffing … about 5 tablespoons in each one. Secure the pocket closed with a toothpick and sprinkle each breast with salt and pepper.
  • Heat olive oil in the cast iron pan and sear each chicken breast. About 2-3 minutes on each side. If you sense the pan getting too dry, add a splash more of olive oil (or white wine or chicken broth, whatever you have on hand).
  • Once the chicken is seared, remove from the stove and place the cast iron directly into the oven, uncovered, and bake for 15 minutes.
    Serve on a bed of fresh spinach (or pasta if you’re craving carbs) and, of course, bread with lots of butter!


Calories: 409kcalCarbohydrates: 5gProtein: 53gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 161mgSodium: 779mgPotassium: 1080mgFiber: 1gSugar: 2gVitamin A: 1748IUVitamin C: 17mgCalcium: 136mgIron: 2mg
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