Spinach and feta baked chicken

Spinach and feta baked chicken

Mild chicken covered with spinach and feta along with lots of melted cheese!

Spinach, feta and fresh herbs are a fabulous flavor combination that I especially enjoy in meals like spanakopita, a Greek style spinach and feta pie wrapped in crispy phyllo pastry. Baked chicken with toppings is a dish that is super light, and the spinach and feta flavor combination is and fantastic one for that! This dish starts with the mix of spinach and feta along with parsley, dill, green onion, lemon and garlic along with cream cheese to help tie it all together. This mixture is spread on top of the chicken and topped with more cheese before baking until the chicken is cooked and the cheese is melted! A quick and easy meal that tastes amazing!

Spinach and feta baked chicken

Spinach and feta baked chicken

Spinach and feta baked chicken

Spinach and feta baked chicken

Spinach and feta baked chicken Spinach and feta baked chicken

Spinach and feta baked chicken

Prepare time: 10 minutes Cooking: 30 minutes Total time: 40 minutes portions: 4

Mild chicken covered with spinach and feta along with lots of melted cheese!

ingredients
  • 8 ounces cream cheese, heated
  • 8 ounces feta, crumbled
  • 1 cup spinach, coarsely chopped
  • 1 clove garlic, grated (optional)
  • 2 green onions, thinly sliced
  • 2 tablespoons parsley, chopped
  • 2 tablespoons dill, chopped
  • 1/2 teaspoon lemon foam
  • 1 pound boneless and skinless chicken breast or thigh
  • salt and pepper to taste
  • 1 cup mozzarella, shredded
directions
  1. Mix cream cheese, feta, spinach, garlic, green onions, parsley, dill and lemon peel.
  2. Place the chicken in a baking dish, top with the spinach and feta mixture and sprinkle on the cheese before baking in a preheated oven at 350F / 180C until the chicken is cooked, approx. 30-35 minutes.

Nutritional Facts: Calories 568, fat 40 g (saturated 23 g, trans 0), cholesterol 217 mg, sodium 961 mg, carbohydrates 6 g (fiber 0.3 g, sugar 4 g), protein 43 g

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