Rating: 3 stars
230 Ratings
  • 1 star values: 31
  • 2 star values: 61
  • 3 star values: 34
  • 4 star values: 45
  • 5 star values: 59
Real Simple

Gallery

Credit: Andrew McCaul

Recipe Summary

hands-on:
20 mins
total:
30 mins
Yield:
Serves 4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375° F. Cut a 2-inch pocket in the thickest part of each chicken-breast half.

    Advertisement
  • In a small bowl, combine the Feta and tapenade, then stuff a quarter of the mixture into each pocket.

  • In a nonstick skillet, heat 2 tablespoons oil over medium to high heat. Season the chicken with pepper. Add to skillet and cook 2 minutes per side or until brown.

  • Transfer the chicken to an oven-safe baking dish that has been drizzled with 1 tablespoon oil. Bake for 18 minutes.

  • When the chicken is 5 minutes from being finished, put the salsa and remaining tablespoon oil in the skillet and heat through.

  • Add the spinach and cook until slightly wilted. Slice the chicken and serve with a squeeze of lemon juice, capers (if desired), and spinach on the side.

Nutrition Facts

calcium 129mg; 352 calories; calories from fat 54%; carbohydrates 5g; cholesterol 99mg; fat 21g; fiber 1g; iron 2mg; protein 35mg; saturated fat 5g; sodium 521mg.
Advertisement
Advertisement