By Taylor Isbell
Feta-Stuffed Chicken with Parmesan Cream Sauce
Updated at: Thu, 17 Aug 2023 07:02:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
44
Low
Glycemic Load
5
Low
Nutrition per serving
Calories461.4 kcal (23%)
Total Fat38 g (54%)
Carbs12 g (5%)
Sugars3.9 g (4%)
Protein16.9 g (34%)
Sodium598.3 mg (30%)
Fiber1.3 g (5%)
% Daily Values based on a 2,000 calorie diet
Ingredients
4 servings
3 Tbspextra virgin olive oil
divided
½ cuponion
chopped
1clove garlic
chopped
1 cupsliced mushrooms
¼ cupwhite wine
2 cupsbaby spinach
kosher salt
to taste
freshly ground pepper
to taste
½ cupcrumbled feta cheese
4boneless skinless chicken breasts
1 tsppaprika
or garlic, optional
45mlbutter
1clove garlic
chopped
45mlflour
1 cup18 % cream
½ cupParmesan cheese
¼ cupfresh parsley
chopped
kosher salt
to taste
freshly ground pepper
to taste
Instructions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Heat olive oil in a pan. Add onion and garlic and
Step 3
cook over moderate heat until clear, about 5
Step 4
minutes.
Step 5
Add mushrooms and continue to cook until
Step 6
softened. Add white wine and spinach. Cook until
Step 7
spinach is wilted. Season to taste with salt and
Step 8
pepper and remove from heat; allow cooling for
Step 9
about 5 minutes. Add feta cheese.
Step 10
Flatten chicken breasts with a mallet between
Step 11
sheets of plastic film. Season the chicken breasts
Step 12
with salt and pepper.
Step 13
Add 2 Tbsp (30 mL) of the mushroom, spinach
Step 14
and feta mixture to the centre of the chicken
Step 15
breast and roll into a ball with the seam side
Step 16
facing down.
Step 17
Place on a parchment-lined baking tray and brush
Step 18
with olive oil. You may add seasoning to the olive
Step 19
oil of your choice (paprika, thyme, oregano,
Step 20
garlic).
Step 21
Bake at 350°F (175°C) for 25 minutes or until an
Step 22
internal temperature of 170°F (77°C) has been
Step 23
reached. Spoon the Parmesan Cream Sauce over
Step 24
top.
Step 25
Parmesan Cream Sauce:
Step 26
For the Parmesan Cream Sauce, melt butter in a
Step 27
small saucepan over medium heat. Add garlic and
Step 28
flour and stir until combined. Slowly whisk in the
Step 29
cream and continue to mix until combined and
Step 30
thickened.
Step 31
Add Parmesan cheese and season to taste with
Step 32
salt and pepper. Continue to cook until the sauce
Step 33
no longer tastes like flour. Add the parsley
Step 34
before serving.
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