Vegetable Stuffed Chicken

Erika Armetta

Vegetable Stuffed Chicken

 4 boneless skinless chicken breasts

 1 10 oz. package frozen spinach, thawed

and chopped

 1 tsp. extra virgin olive oil

 1 cup crimini mushrooms, diced

 1 small onion, diced

 1 red pepper, diced

 ½ lemon, juiced

 ¼ cup seasoned bread crumbs

 ½ cup crumbled feta

 ¼ tsp ground nutmeg


Stuffed chicken is a great way to get rid of whatever things you might happen to

have in your fridge. The stuffing can have almost anything added to it or taken away

to fit anyone’s taste. These are a fun way to spice up any baked chicken breast and it

takes no time at all.

Preheat the oven to 400° and grease a shallow 9×12 baking dish.

Trim the fat from the chicken breasts. Using a meat tenderizer/hammer, pound out

the chicken so that it is about ½ inch thick. Season both sides with salt and pepper.

Sauté the onions, peppers, spinach, and mushrooms in the oil until the onions

become translucent. Take off the heat and wait for mixture to cool. Add the nutmeg,

breadcrumbs, lemon juice, and feta to the mixture.

Spoon the mixture into the flattened chicken breasts. Roll the chicken around the

mixture and secure with toothpicks. Place the rolled chicken into the baking dish

and cook for 30-40 minutes.