Garlic, Feta + Asparagus Stuffed Chicken
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Cook time: 
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Serves: 2-4
 
Ingredients
  • 2 organic chicken breasts
  • ½ cup feta cheese
  • 2 cups fresh organic baby spinach
  • 3 garlic cloves, minced
  • 1 Tbsp olive oil or coconut oil
  • 6-8 asparagus
  • salt + black pepper to taste
Instructions
  1. How to butterfly chicken breasts.
  2. [1] with chicken breast laying flat on a cutting board, carefully run your knife down the length of the breast cutting through it almost to the other edge
  3. [2] with that edge still intact, open the chicken breast [it will now have doubled in size]
  4. [3] place plastic wrap over the butterflied chicken breast and, using a mallet, pound the chicken until it is about a ½ inch thick
  5. [4] your chicken is now butterflied and ready to be stuffed and rolled
  6. Directions
  7. Preheat oven to 350 degrees.
  8. Heat 1 Tbsp olive or coconut oil in sauté pan on medium heat.
  9. Add garlic. Sauté for 2-3 minutes until fragrant.
  10. Add spinach and a pinch of sea salt + black pepper. Cook until spinach has wilted.
  11. Remove from heat.
  12. In a small bowl add spinach and garlic mixture to feta; mix to combine.
  13. In the meantime steam your asparagus for 5-8 minutes until slightly tender.
  14. To assemble stuffed chicken: spread half of feta + spinach mixture on one side of the butterflied chicken breast.
  15. Next add 3-4 asparagus to one side and begin to roll chicken with all ingredients inside.
  16. Secure chicken breast using toothpicks.
  17. Sprinkle sea salt, black pepper and a little olive oil on top of rolled chicken breast.
  18. Repeat steps for the second chicken breast.
  19. Add to oven and cook for 35-40 minutes until chicken is no longer pink inside.
  20. serving suggestion: serve alongside roasted veggies, sautéed greens or homemade sweet potato fries.
Recipe by Angela Freed at https://www.angelafreed.com/garlic-feta-asparagus-stuffed-chicken-plus-how-to-butterfly-a-chicken-breast/