Spinach and Feta Stuffed Chicken

Why not serve something special tonight. This Spinach and Feta stuffed Chicken is so flavorful that they will be asking for it again and again. Serve with steamed rice and/or salad.

Ingredients:
1 tablespoon olive oil
3 cloves garlic, minced
2 shallots, finely chopped
2 cups packed chopped fresh spinach
2 tbsp Sun Dried Tomatoes, chopped
1/8 teaspoon pepper
1 1/2 tablespoons Becel margarine
1/2 cup Panko breadcrumbs
2 teaspoon dried oregano (divided)
4 boneless and skinless chicken breasts
1 Package (200 grams) Feta cheese

Directions:
Heat the oven to 425°F.

In a large frying pan, heat the olive oil to medium high. Turn the heat to low and fry the shallots and garlic for 2 – 3 minutes. Add the chopped spinach and Sun Dried Tomatoes, stir until it’s all wilted. Remove from the heat and stir in the pepper and 1 tsp oregano. Place the spinach in a medium sized bowl, and let it sit until warm to the touch, then add the feta, mix well. Melt the Becel in a small pan; remove from the heat to add the Panko crumbs and the remaining 1 tsp oregano. Toss together, set aside.

Slice the chicken breast along three sides and fold open. Stuff with the spinach and feta mixture, and fold the open side back over. Place the chicken into a baking pan that has been sprayed with Pam and top with the Panko crumbs. Bake for 30 – 35 minutes.

Spinach & Mushroom Stuffed Ground Beef Roll

This very easy to assemble ground beef roll is stuffed with spinach and mushrooms.

Ingredients:
2 tablespoons olive oil
1 cup mushrooms, finely chopped
1/4 cup onions, finely chopped
2 cloves garlic, minced
5 ounces (142 grams) baby spinach, chopped
1/2 tsp salt
1/4 tsp pepper
1 tbsp Italian seasoning
1/4 cup roasted red pepper, diced
2 tbsp sun-dried tomatoes in oil, chopped

1 lb lean ground beef
1 egg
1 clove garlic, minced
2 tsp parsley
2 tsp oregano
2 tsp basil
1/2 tsp salt
1/4 tsp pepper
1/2 tsp onion powder
pinch cayenne pepper
1/2 package of bacon (7 or 8 slices)

Directions:
Heat olive oil in a large skillet. Add the mushrooms, onions, and garlic; cook for 2 minutes at medium heat. Reduce the heat to low and stir in the spinach, 1/2 tsp salt, 1/4 tsp pepper, Italian seasoning, roasted red pepper, and sun-dried tomatoes. Cook for about 2 minutes, or until the spinach is wilted. Set aside.

Meanwhile, combine the ground beef, egg, garlic, parsley, oregano, basil, 1/2 tsp salt, 1/4 tsp pepper, onion powder, and cayenne pepper in a large bowl. Mix together until fully incorporated.

Press the ground beef mixture into a rectangle on a baking sheet lined with parchment paper.

Spread the spinach/mushroom mixture on top of the ground beef.

Roll up jelly-roll style, pressing together tightly as you roll.

Wrap the roll in slices of bacon and place on a broiler pan on top of a baking sheet. I just placed mine on parchment paper.

Bake at 375 degrees for 60 – 75 minutes, or until fully cooked. Let sit 5 minutes before slicing. Serves 4 to 6