When I was a full time cook, I made delicious meals such as these for a wonderful group of employees at Intel here in Chandler, AZ. I captured every plate I decorated with my talents as a cook for my personal portfolio or to,just share with people who are looking for different things to eat. Although I no longer work there, I am still cooking and sharing my creations in my social media platforms such as Instagram and Facebook under my business name @romans_eight or my YouTube Channel: Food&Faith withRomansEight; check it out when you can. I will post a dish 3 times a week (Monday, Wednesday & Friday). It will be anything from appetizers, entree, desserts, and beverages. Any way this is Spinach Stuffed Chicken with CousCous. This is great for a family dinner or even a couples dinner with friends. Enjoy. Recipe Below 👇
Ingredients for Stuffed Chicken:
1 cup frozen spinach (drain)
1 cup feta cheese
1/4 cup lemon zest
3-5 chicken breast
1/4 cup of oregano, fresh
1/2 cup of Olive oil
Salt & Pepper to taste
Ingredients for CousCous:
3 oz roasted onion (white)
* 2 cups of couscous
3 cups chicken stock
3 oz dried tomatoes
1/2 cup of feta cheese
2 Tbsp fresh oregano
3 Tbsp fresh thyme
2 oz lemon juice
Salt & Pepper to taste
*remember couscous will double in volume when cooked. So you can adjust the amount based on need.
- Preheat oven to 350°. Have half sheet pan or baking sheet ready. On a plastic cutting board, take chicken breast and season both sides with salt and pepper. Take a fillet knife and cut a pocket along the side of the breast. (Incision should be the length of your index finger or big enough to stuff the spinach into the chicken). Be careful not to cut to deep or you’ll just cut the chicken in half. Once done set aside.
- In a medium sized bowl, mix together the spinach, feta, and lemon zest.
- Begin to stuff the chicken breast with the spinach mixture (about a tablespoon and a half). Be careful not to over stuff. Once all the breast are stuff, gently even the filling out so that each breast is somewhat smooth.
- Take a toothpick and seal off the incision l the filling does not come out during the cooking process. Take Olive oil and fresh oregano and combine in a small bowl.
- Place your chicken breast on your sheet pan or into you baking pan and pour the Olive oil oregano mixture on top. Make sure to coat each piece evenly on both sides. This will make sure the chicken doesn’t stick. Bake in 350° oven for 35-40 minutes or until the juices run clear from the chicken.
- While chicken is baking, take a medium sauce pan and full with the chicken stock. Once stock comes to a boil pour in couscous. Cover couscous and remove from heat. Let sit for 5-10 minutes. Fluff with fork. Add in the roasted onion, dried tomatoes, feta, oregano,thyme and salt & Pepper to the couscous; mix together.
- Once chicken is finished cooking, cool for about 2-3 minutes and remove toothpicks. Place a spoon of couscous on your plate and top off with the stuffed chicken. You can serve with a nice small side salad and nice glass of Chardonnay, Riesling or Pinot Noir.
Bon Apetite from my kitchen to yours.