March 31, 2015

Sun-dried tomato, feta, and spinach stuffed chicken



Sun-dried tomato stuffed chicken

I am currently 38 weeks and 2 days pregnant (yes, I’m totally counting down.) I had been really worried because I hadn’t started “nesting.” I thought, “Am I going to be a bad mom because I haven’t had a desire to decorate, clean, and do all of those other wonderful things that most moms get the urge to do before the baby comes?!” I was so worried! I blamed my lack of desire to nest on the fact that we are currently living in an apartment. We sold our house in November and started building a new home. Our new home will probably be completed sometime in May. So, I haven’t really cared to decorate our apartment, knowing that we will be in a new house soon!

Well, last week my urge to “nest” finally hit me. I have been going crazy cleaning, doing the baby’s laundry, and organizing our little apartment. So, I have been slow at getting things going on my blog. Now that I have committed,  I am determined to stay on top of things though!

My family is a huge fan of sun-dried tomatoes. They have the perfect mix of sweet and savory. This happens to be my husband’s favorite meal. And I am perfectly fine when he requests it, because it is ridiculously fast and easy!  Plus, it’s one of my favorites too.


  • 4  chicken breasts, butterflied (cut in half horizontally)
  • 1 package of feta cheese (about 1 1/2 cups)
  • 2 cups of spinach
  • 1 jar of sun-dried tomatoes in oil or 1 bag of sun-dried tomatoes
  • 2 tbls. Avocado oil or olive oil
  • 1 tsp. Sea salt
  • 1 tsp. Pepper
  • 1 tsp. Garlic Powder


Turn your oven onto 375. Get a 9×13 dish and lightly spray with olive oil cooking spray to prevent sticking. Place the 4 chicken breasts in the dish. Open the chicken breast so that you can see the inside of the two halves. Lightly drizzle the inside of the chicken with the oil. Place a layer of spinach on top of the bottom half of the chicken breast. Place a layer of feta cheese on top of the spinach. Place a layer of the sun-dried tomatoes on top of the feta cheese. Fold the top half of the chicken breast over to cover. Repeat with the rest of the chicken breasts. Drizzle oil over the top of the chicken breasts. Lightly sprinkle the top of the chicken breast with salt, pepper, and garlic powder. Bake at 375 for 45 min.


Recipe slightly adapted from: Eat Simple Food 

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